Tiramisu Affogato Recipes

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TIRAMISU AFFOGATO



Tiramisu Affogato image

Tiramisu Affogato

Provided by Shelley Wiseman

Categories     Coffee     Milk/Cream     Chocolate     Dessert     No-Cook     Quick & Easy     Oscars     Spring     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup chilled heavy cream
1 tablespoon sugar
1 pint vanilla ice cream
1 pint coffee ice cream
9 savoiardi (Italian crisp ladyfingers), coarsely crumbled
1 1/4 cups freshly brewed espresso (10 ounces) or 1 1/4 cups boiling water and 3 tablespoons instant-espresso powder
A small piece bittersweet chocolate

Steps:

  • Beat cream with sugar until it just holds stiff peaks.
  • Divide vanilla and coffee ice creams among glasses, then top with ladyfingers. Pour hot espresso on top and dollop with whipped cream. Grate chocolate on top.

CHEATER'S TIRAMISU



Cheater's Tiramisu image

This tiramisu isn't fancy but it's delicious and it's the easiest recipe I have. Always a hit.

Provided by Ash Lenz

Time 1h20m

Yield 12

Number Of Ingredients 9

1 (16.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 large eggs
1 pint heavy whipping cream
¼ cup white sugar
¼ teaspoon vanilla extract, or to taste
12 fluid ounces brewed coffee, chilled
1 tablespoon cocoa powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x13-inch glass baking pan.
  • Combine cake mix, water, oil and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Remove from the oven and let cool completely, about 30 minutes.
  • Poke 12 holes in the cooled cake with the base of a serving spoon or any utensil that has a rounded bottom.
  • Whip whipping cream, adding sugar and vanilla when it's about halfway whipped; you want it to hold its shape, but don't overwhip.
  • Pour coffee over the cake, then immediately spread whipped cream evenly over top. Dust with cocoa powder, covering it completely. Cut and serve or chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 389.5 calories, Carbohydrate 35.6 g, Cholesterol 100.8 mg, Fat 26.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 11.1 g, Sodium 288.9 mg, Sugar 25.2 g

AFFOGATO



Affogato image

L'affogato al caffè, a dessert of gelato drowned in espresso, is "one of Italy's most delectable modern dishes," writes Anna Del Conte in her "Gastronomy of Italy." The ice cream can be fior di latte, vanilla or chocolate, or whatever you like. Dulce de leche, with its caramelized milkiness, would be wonderful, as would cherry amaretto. The magic of affogato is that you get two pleasures in one: a spoonable dessert sauced with coffee, and a cream-blushed drink to chase it. The sweet ice cream and bitter coffee should enhance, not overtake each other. Like the best partners, they should meet in the middle.

Provided by Eric Kim

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 3

1 double shot (2 ounces) hot espresso
1 to 2 scoops (about 1/2 cup) very cold vanilla gelato or ice cream (see Tip)
Amaretto (optional)

Steps:

  • Make the espresso first so it can sit while you scoop the gelato. If you don't have a moka pot or an espresso machine, run to the nearest coffee shop.
  • Add the very cold gelato to a small shallow bowl or glass that's been chilled in the freezer until frosty and cold to the touch.
  • Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you'd like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.

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