THE CANNY COOK: Tiramisu affogato
The intense heat of early summer pushed my kitchen firmly into no-cook mode, and the oven has been switched on very few times since. Instead, weeknights have revolved around crisp salads, shop-bought gazpacho, rotisserie chicken and an ever-changing selection of things on toast. Sweets have been simple too: bowls of fabulous English cherries and plenty of affogato.
Affogato translates as ‘drowned’ in Italian, and is little more than a scoop of ice cream drowned in a shot of hot espresso. It is often hailed as the ideal summer dessert, not only because it’s so simple, but also as it is full of contrasts. Hot meets cold, sweet balances bitter, plus it’s the perfect light and elegant way to finish a meal. (If, like me, you are sensitive to evening caffeine, then do stock up on decaf.)
Provided you have good-quality vanilla gelato (or ice cream) and freshly brewed coffee, there is no need to mess with the original formula. That said, certain additions work wonderfully well: chopped hazelnuts, a shot of liqueur, a square of dark chocolate or a drizzle of pistachio cream. I also love to make it with pistachio gelato instead of vanilla. Or, if you’re a fan of tiramisu, then I highly recommend this variation, too.
METHOD
Use two sponge fingers per serving. Roughly break them up and place in the base of a glass.
Add a couple of scoops of ice cream to each glass.
I like to add some liqueur at this point. Pour a tablespoon or two of sweet Marsala wine, amaretto, Kahlua or Frangelico over the ice cream.
Next, pour over a shot of hot espresso into each glass, before dusting generously with cocoa powder and then serving immediately.
