Depending on the ratio of ice cream to coffee, this delicious creation appears on either coffee or dessert menus in cafés and Italian restaurants everywhere. Affogato means “drowned” in Italian, and in it’s simplest form it hardly needs a recipe – just ‘drown’ a scoop of ice cream in a shot of espresso. But I like to add a twist learned from Lucio Galletto of Lucio’s Italian Restaurant in Paddington, who adds a crumbled amaretti biscuit to make the best affogato I’ve ever had. This recipe serves one, as it’s an ideal pick-me-up when you’re on your own … but it’s also a really easy dinner party dessert. I put glasses of ice cream and shot glasses of liqueur on a tray in the freezer well ahead of time, then just make espresso at the last minute and bring it all to the table. I prefer vanilla ice cream, but use any flavour you like and also any liqueur.
- 45ml amaretto liqueur
- 2 scoops vanilla ice cream
- 1 amaretti biscuit
- 1 shot espresso
- Put liqueur in a shot glass and, if time permits, put it in the freezer for an hour or so, though this isn’t essential.
- Put ice cream in a bowl or glass large enough to also hold the coffee and liqueur.
- Crumble the amaretti biscuit over the top.
- Arrange ice cream, liqueur and espresso beside each other.
- Pour liqueur and coffee over the ice cream and dig in!