Recipe: 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

Step 1

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.


Step 2


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. Serve! Serves 2 with ice cream left over.

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