Affogato (Easiest Dessert Ever!) Recipe – Adelaide – Postcards from Australia
This really is by far the easiest recipe EVER! So, if you have friends and/or family that pop over for Sunday Supper unannounced, don’t worry, you can pull off this elegant dessert in an instant for them…you probably already have the ingredients in your kitchen.
We were served this dessert several times in Australia, including during our brief stay in Adelaide. Adelaide was a “stopover” for us. We arrived late at night and took off early in the AM, so we spent time at the airport and that was about it. I’d heard that Adelaide loves to promote the best of Australian food and wine via their many food festivals. Sadly, we just missed one!
Our biggest decision when planning this trip was whether or not to stay in Adelaide and then drive up to the Barossa Valley wine country, or, go to a place that very few folks (even Australians) have ever been, Kangaroo Island. Well, the island won, which means that the next time we’re in Australia, we’ll be going back to Adelaide and on to explore the Barossa and all of its lovely, world class vineyards.
Our visit was short and sweet and so is this week’s recipe. The hardest part might just be picking out what dish you are going to use. I opted for small, vintage compotes, but you could use wine glasses, martini glasses, or if you don’t want to get fancy, just a tumbler.
If you like this recipe, but are saying to yourself, “I don’t have an espresso maker,” you can either use instant espresso, or perhaps just make a pot of very strong coffee. Pour a jigger of the aromatic brew over a scoop of rich, creamy ice cream…add an optional cookie or two, and “voila”…the easiest dessert ever!
I recommend that you use good quality ice cream. I went with classic vanilla, but feel free to change it up with another flavor if you’d like.
Affogato Ice Cream Dessert Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Rich, creamy and easy! Hot, dark, rich espresso over cold, buttery ice cream.
1/2 cup (4 jiggers) freshly made espresso
4 - 8 scoops ice cream
Scoop ice cream into whatever container you choose...glasses, compotes, tumblers.
Pour 1 jigger (or more, to taste)) hot espresso over the ice cream. I like to use a small, glass pitcher (as shown) and pour at the table.
Serve and eat immediately.