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Espresso martini affogato recipe
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Channel the flavours of a classic espresso martini cocktail into a simple Italian-inspired Valentine's Day dessert for two. This elegant espresso martini affogato combines smooth vanilla ice cream with a drizzle of espresso martini liqueur and hot coffee for a quick 5-min finish to a Valentine's feast. See method
Ingredients
- 4 scoops Finest Madagascan Vanilla ice cream
- 10g pistachio nuts, chopped
- 40ml hot espresso or strong coffee
- 40ml Finest Espresso Martini
- 10g dark chocolate, finely cut into small chunks and shards
Each serving contains
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Energy
1560kj
376kcal
19%
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Fat
24g
34%
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Saturates
14g
71%
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Sugars
25g
28%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 27.7g
Protein 5.9g
Fibre 0.7g
Method
- Divide the scoops of ice cream between two glasses. Put in the freezer while you prepare the rest of the recipe.
- Put the pistachio nuts in a dry frying pan. Place over a medium heat, tossing occasionally, for 1-2 mins until toasted.
- Prepare the espresso or strong coffee (see Cook’s Tip).
- Take the prepared ice cream from the freezer and, working quickly, drizzle over the espresso martini followed by the hot espresso/strong coffee, then scatter over the pistachios and dark chocolate. Serve immediately.
Tip: Use strong filter coffee, classic espresso or 1 tsp instant espresso dissolved in 40ml just-boiled water.
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