Affogato al caffe

Affogato al caffe

This dish reminds me of my last vacation in Italy.

Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 158 / Protein 5g / Carbohydr. 24g / Fat 3g

Ingredients (4 servings)

2egg yolks
10 gvanilla sugar
1 tbspcornstarch
200 mlmilk
25 gsugar
75 gbiscotti
150 mlespresso
vanilla ice cream to serve

Utensils

espresso machine (optional), ice cream scoop (optional), whisk, small saucepan, small bowl, 4 serving dishes

Wine Tip

Traminer, dry, 2013
Traminer persuades with a radiant and fragrant bouquet of great presence. The wine is full-bodied and mildly acidic, which makes it a good companion for this creamy dessert.

Step 1

Affogato al caffe

Whisk together egg yolks with vanilla sugar and cornstarch.

whisk, small bowl

2 egg yolks / 10 g vanilla sugar / 1 tbsp cornstarch

Step 2

Affogato al caffe

Bring milk and sugar to a simmer. Add prepared egg yolk mixture and let thicken while stirring constantly.

whisk, small sauce pan

200 ml milk / 25 g sugar

Step 3

Affogato al caffe

Pour pudding into serving dishes and allow to cool for approx. 5 – 10 min. Crumble biscotti on top.

4 serving dishes

75 g biscotti

Step 4

Affogato al caffe

Top with a scoop of ice cream each. Prepare espresso, pour over ice cream, and serve immediately.

espresso machine, ice cream scoop

150 ml espresso / vanilla ice cream to serve

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