Affogato with Biscotti

, from Issue #37. September, 2015
Photography by Aaron McLean.
Affogato with Biscotti

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


vanilla ice-cream
liqueur of choice: Frangelico, whiskey, Kahlua etc
freshly brewed strong espresso coffee
biscotti or other crisp sweet biscuit


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.