Italy · Desserts
Affogato.
A scoop of gelato “drowned” in hot espresso. The easiest Italian dessert there is, ready in two minutes.
Illustration created with AI
The story of affogato.
“Affogato” means “drowned”: a scoop of gelato drowned in a shot of hot espresso. In Italy it is the dessert you order at the bar when you cannot choose between a gelato and a coffee.
The contrast is the magic: hot and cold, bitter and sweet, in a single spoonful. It needs no recipe, only two very good ingredients.
Origin: All of Italy, Italy
Tips for the best affogato.
- Gelato: vanilla or fior di latte gelato; a dense premium ice cream works too.
- Coffee: fresh, hot espresso. A moka pot or strong brewed coffee is fine.
- Glasses: chill them in the freezer so the gelato melts slowly.
Three steps. That’s it.
What each stage should look like.
Step 1
Chill the glasses.
Put the glasses in the freezer for 10 minutes.
Step 2
Brew the espresso.
Make a hot, strong espresso just before serving.
Step 3
Pour and serve.
Pour the espresso over the gelato at the table, and eat right away.
Illustrations created with AI
Recipe
Affogato.
Prep 5 min · No cooking · Total 5 min
Ingredients
- vanilla or fior di latte gelato (about 2 cups / 300 g)
- hot espresso (about ½ cup / 120 ml)
- amaretto liqueur per glass (optional)
- dark chocolate shavings or crushed amaretti (optional)
Instructions
- Chill four small glasses or cups in the freezer for 10 minutes.
- Place one generous scoop of gelato in each glass and return them to the freezer.
- Brew the espresso.
- Bring the glasses to the table and pour a hot shot of espresso over each scoop.
- Add a splash of amaretto or a sprinkle of chocolate if you like.
- Serve immediately, with a spoon.
Sources consulted: Gambero Rosso. Our own text, with US and metric measurements.
What you’ll need.
Moka pot.
The classic Italian stovetop coffee maker.
Ice cream scoop.
For round, generous scoops.
Small glasses.
Clear glasses show off the layers.
