Salted Caramel Affogato
This Italian dessert is banging and we've added so many twists. The ice cream mixture is infused with mascarpone and salted caramel making it, honestly, unbelievable. A cheeky optional idea we love is to mix your espresso shot with amaretto.
Indulgent, silky and smooth. Make it, we dare you.
- 250 g mascarpone cheese
- 100 g caster sugar
- 50 g caramel sauce
- 1 tsp flaked sea salt
- 50 ml good quality hot espresso
- 25 ml amaretto
- 1 tbsp roughly ground, good quality coffee beans
Make The Ice Cream
Tip the mascarpone into a large mixing bowl with the sugar and caramel sauce. Blend it together using a hand whisk until smooth.
Now add the salt a little at a time, tasting as you go to get the perfect sweet/salty balance for you.
Cover the bowl with clingfilm and freeze for 4 hours, stirring every 30 minutes.
Scoop the frozen mascarpone into a small bowl or cappuccino mug.
Mix the hot coffee with the amaretto.
Pour the hot coffee over then scatter over the ground beans.
Serves 2 with ice cream left over.
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