Affogato with Biscotti
Photography by Aaron McLean.
This simple dessert is always a hit. It is elegant but takes no time to prepare. If you don’t have an espresso machine, make a plunger pot of very strong coffee using lots of finely ground beans.
Serves: 4
INGREDIENTS
vanilla ice-cream
liqueur of choice: Frangelico, whiskey, Kahlua etc
freshly brewed strong espresso coffee
biscotti or other crisp sweet biscuit
METHOD
Place 2-3 scoops of ice cream in 4 glasses. Serve each with a shot glass of liqueur, a cup of hot espresso coffee (30 mls) and 1-2 biscotti on the side.
To serve: Pour the coffee then the liqueur over the ice-cream and eat immediately.
Menu: Serve Tuna and Avocado Tartare Crostini to start; followed by Jerusalem Artichoke Soup with Artichoke Chips, then Roast Duck with Grape and Almond Agrodolce served with Potato Rosti and Green Beans with Spinach, Lemon and Garlic. Enjoy Affogato to finish.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!