Affogato, meaning “drowned” in Italian, is a minimalist dessert made by pouring a shot of hot espresso over cold vanilla gelato or ice cream. The hot meets cold, the bitter meets sweet — it’s a symphony of flavor and temperature in a single cup.
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For best presentation and contrast, chill serving glasses or small dessert bowls in the freezer for 5–10 minutes.
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Place 1 generous scoop of gelato into each serving glass or bowl.
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Brew 2 shots of hot espresso using an espresso machine, stovetop Moka pot, or Nespresso machine.
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Just before serving, pour one hot shot of espresso over each scoop of gelato.
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Serve immediately, before the gelato melts completely.
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Affogato is best enjoyed with a demitasse spoon or small spoon — start by eating the semi-frozen portion, then drink the remaining espresso-gelato blend.
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Affogato al Cioccolato: Use chocolate gelato + espresso
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Affogato Amaretto: Add a splash of amaretto liqueur
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Affogato Affogato: Double shot of espresso for intense coffee lovers
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Try with salted caramel, pistachio, or hazelnut gelato for flair
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Drink: Biscotti, grappa, or a chilled glass of Vin Santo
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Food: Serve after a light pasta dish or a rich Italian stew for contrast