While we’ve suggested hazelnut gelato, a simple vanilla gelato will also do the trick in this affogato recipe. If you prefer, combine the liqueurs on their own then pour over the gelato, followed by the hot coffee.
Ingredients
Method
Heat a medium frying pan over medium heat. Add hazelnuts, then gradually sprinkle with the sugar; stir continuously for 2-3 minutes or until the sugar caramelises and coats the nuts. Transfer to a baking-paper-lined tray. Cool, then coarsely chop.
Combine Frangelico, coffee liqueur and hot espresso in a cocktail shaker with ice to chill.
Place scoops of gelato in chilled glasses; pour espresso mixture over the top. Top with candied hazelnuts and serve immediately.
Affogato recipe swaps
If you can’t find skinless hazelnuts: Preheat oven to 180°C/350°F. Spread hazelnuts with skins on an oven tray; roast for 8 minutes or until fragrant and skins start to split. Tip the nuts onto a tea towel and rub the skins off.
You could use Amaretto (almond liqueur) or even vodka in this recipe, if you prefer.
More Italian dessert to try
Love these flavours? Try a classic tiramisu. Or this frozen version. This recipe for lemon ricotta cannoli is another single serve dessert option. Or find our collection of Italian desserts here.
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