Affogato

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Chill two small glasses or coffee cups in the freezer for at least 20 minutes.

   Mark done

2. Make sure the gelato is properly hard — if it has softened, put it back in the freezer for half an hour.

   Mark done

3. Set out everything else you plan to use before you make the coffee.

   Mark done

4. Put two scoops of gelato into each chilled glass.

   Mark done

5. If using, spoon a tablespoon of amaretto over each.

   Mark done

6. Pull the espresso and, without letting it sit, pour one shot directly over the gelato in each glass.

   Mark done

7. Scatter with almonds or grated chocolate.

   Mark done

8. Serve immediately with a spoon, and tell people to eat it now rather than admire it.

   Mark done

Chef’s Tips

• Chill the glasses. It buys another thirty seconds of contrast.
• One shot per scoop. More and it becomes a coffee float.
• Pour the espresso the moment it is made, at the table.

Pairing Suggestions

• Amaretti biscuits
• A glass of amaretto
• Fresh berries

Storage & Reheating

Nothing about this keeps. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.