espresso Archives - Very EATalian

There are days when I’m lazybones in the kitchen and I just want to dump things in a bowl and eat out of it. If I can avoid using utensils or cutting boards that don’t fit in the dishwasher, that’s a bonus. Salads are a great example of brainless dishes but, when it comes to desserts, I don’t think you can get any easier than making an Affogato al Caffè. It’s such an easy dessert it doesn’t even require instructions.

Affogato literally means “drowned” and caffè means “coffee” (duh!). It’s basically a scoop of gelato on which you pour coffee (“drowned by coffee”–what a sweet death!). Is it delicious? OH. EM. GEE. I mean, we’re talking about putting together two of the most wonderful things we’re blessed to have in this world! Isn’t that enough? Well, you can make it even more to-die-for by adding a few chocolate chips or pouring a bit of chocolate liqueur in it. Honestly, sky’s the limit and you can personalize it by adding whatever toppings you prefer. However, please don’t be tempted by replacing gelto with ice cream or espresso with regular coffee. It may somehow work, but it’s not the same thing.

This dessert is a neat idea for a dinner with friends: it’s cool to assemble it in front of them or even let them pass around the coffee to pour in their own gelato cups. It’s a fun, elegant, and effortless dessert. You can’t ask for more.

And now, let’s drown in coffee!

AFFOGATO AL CAFFE’
Servings: 2 | Time: 5-10 minutes, tops!

INGREDIENTS
2 shots (4-6 oz total) of coffee (brewed with moka or espresso machine)
2 big scoops (or 4 small scoops) of gelato (vanilla, coffee or chocolate all work great)

INSTRUCTIONS
1. Place one or two scoops of gelato in each cup.
2. Pour a small amount of coffee (1 espresso shot) over gelato and add any other toppings, if using. Serve immediately (it melts quickly)!

Yep. I told ya. It’s that easy. However, here are a few notes and suggestions:
-Fancy additions ideas: coffee or chocolate liqueur, rum, chocolate chips, chocolate syrup, whipped cream.
-I prefer using transparent cups as they better show the contrasting colors of the two ingredients.
-The traditional way to serve this dessert is by pouring hot coffee, which makes the gelato melt quickly (think of a float). This is why you should serve it and eat it immediately. However, if you like to keep the consistency of the gelato a bit longer, you can use cold coffee.

*Special thanks to my hubby for providing a steady pour for these photos!

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Tiramisù doesn’t require any introduction. Everybody knows it and everybody loves it. It’s such an easy dessert; no baking is required, only fresh ingredients.

Every time I make it I think of my friend Gina. She’s one of the most enthusiastic, fun, and energetic people I know. If you are around her, you know you’re going to have a good time. From the moment she tasted my tiramisù at one of our office potlucks, she started raving about it to everybody and she still does, after so many years! If I were to sell it, I’d definitely hire her as my spokesperson.

I’ve never been very secretive about my recipes and when Gina asked me if she could share it with a friend, I was all for it. I should clarify this recipe is slightly revised from the traditional one; I use whipped heavy cream instead of whipped egg whites. The result is a creamier and richer texture. I sometimes like to add chocolate chips to the cream, to add a bit of a crunch.

Tiramisù has always been my family’s favorite birthday dessert. This year, it’s my Valentine’s Day treat for my husband.

Buon San Valentino everyone!

TIRAMISU’
Serves: 8 people | Prep Time: 40 min | Resting Time: 3-4 hrs

INGREDIENTS
3 fresh large egg yolks*
6 Tbsp sugar (+ 2 Tbsp for the coffee)
500 g (17.6 oz) mascarpone cheese
250 ml (~1 cup) heavy cream
1 1/2 cups espresso coffee, cooled
(optional) A dash of Marsala wine or coffee liqueur
400 gr (14 oz) Savoiardi or ladyfingers cookies
Unsweetened cocoa powder, as needed

INSTRUCTIONS
1. Beat the egg yolks with a whisk in a bowl and gradually add the sugar until thick and pale. Add the mascarpone cheese to the egg yolk and sugar mixture and mix it all together until smooth.
2. Whip the heavy cream in a separate bowl to stiff peaks.
3. Gently fold the whipped cream into the mixture, carefully stirring with a spoon, until you obtain a smooth, rich, and thick cream. [Tip: If the cream is too thin, cover it and refrigerate it until achieves the right consistency]
4. Pour the coffee and 2 tablespoons of sugar in a bowl. Add a bit of Marsala wine or liqueur in it, if you like it, and let it cool off.
5. Dip the savoiardi cookies in the coffee for about two seconds. The soaked cookie shouldn’t be too dry or too soggy. Start forming the first layer, placing each cookie side by side until you cover the whole surface of the baking dish or bowl (you can break the cookies, if necessary).
6. Pour a layer of the cream mixture on top, alternating with another layer of savoiardi. The final layer should be cream.
7. Dust generously with cocoa powder. Cover the dish with foil or plastic wrap and refrigerate it for 3 or 4 hours. Eat within two days (good luck making it last more than 1 day!).

Buon appetito!

-Lisa

*This dish contains raw eggs. Use only fresh and clean eggs with intact shells and avoid any contact between the yolk and the shell.