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Flora Ashbury

Affogato al Tiramisu

Affogato al Tiramisu is an exercise in quiet luxury—where the silken depth of tiramisu yields gracefully to a slow pour of dark, fragrant espresso, each element dissolving into the next with effortless elegance.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 cups finely churned vanilla or coffee gelato
  • 4 shots freshly brewed espresso served hot *(or approximately 160ml very strong coffee)*
  • 4 tablespoons mascarpone at room temperature
  • 2 teaspoons caster sugar or to taste
  • 1 –2 tablespoons coffee liqueur * such as Kahlúa*, optional
  • A light dusting of unsweetened cocoa powder
To Finish
  • Delicate savoiardi biscuits or dark chocolate shavings Optional

Method
 

  1. Lightly chill four serving glasses in the freezer for around 10 minutes—just enough to keep the gelato perfectly composed as you assemble.
  2. In a small bowl, whisk the mascarpone with the sugar until smooth, pale, and softly aerated. If using, fold in the coffee liqueur, allowing it to perfume the cream with gentle warmth.
  3. Divide the gelato between the glasses, shaping each scoop with care so it sits neatly, ready to receive the layers that follow.
  4. Spoon over a generous quenelle of the mascarpone cream, letting it fall naturally into soft, elegant folds.
  5. Brew the espresso fresh. While still hot and aromatic, pour a measured shot over each glass just before serving, allowing it to cascade through the layers and gently soften the gelato beneath.
  6. Finish with a fine veil of cocoa, sifted delicately over the surface. Add a savoiardi or a scattering of dark chocolate shavings, if desired, for a final flourish.
  7. Serve at once—while the contrast of temperature and texture is at its most exquisite—inviting each spoonful to capture the full, fleeting harmony of espresso and cream.