If Italians had to choose one thing that best describes their attitude towards life, it would be – unsurprisingly – food. And if they had to choose one dessert that perfectly embodies Italian passion, sophistication and a lightly hedonistic worldview, it would be the love story between tiramisu and affogato. Meet Tiramisu Affogato – a dessert that is not just an end to a meal, but a revelation.
What is Tiramisu Affogato anyway?
If tiramisu the Italian queen of cream desserts, and is affogato its slightly looser cousin, who likes to swim in hot coffee, then Tiramisu Affogato is a fusion of the wisdom of both worlds. It is a dessert that combines the best of both classic Italian recipes: delicate mascarpone cream and biscuits soaked in espresso - with the addition of bold, hot coffee, which is poured just before serving. Something between dessert and experience. Coffee? Dessert? Why would you choose?
Why Tiramisu Affogato?
Because sometimes life calls for a dessert with a backbone. Something that awakens the soul and pampers the taste buds at the same time. Coffee, sweet cream and a touch of alcohol? This is not a dessert, this is meditation with caffeine.
Recipe: Tiramisu Affogato
For two spoiled souls (or one very sure they deserve it)
Ingridients:
For the cream:
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- 250 g mascarpone cheese
- 2 egg yolks
- 2 tablespoons of sugar
- 1 teaspoon of vanilla extract
- 100 ml sweet cream (not too whipped – just slightly firm)
For the base:
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- 6 savoiardi cookies (or other similar sponge cookies)
- 100 ml strong coffee (espresso)
- 2 tablespoons rum or amaretto (if you want a little “Italian poetry”)
For the dressing - affogato moment:
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- 2 freshly prepared espressos (hot!)
For sprinkling:
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- Cocoa powder
- Dark chocolate (for sprinkling on top – because we deserve it)
Process:
Cream: Beat the egg yolks and sugar until light and fluffy. Add the mascarpone and vanilla and mix until smooth. Gently fold in the lightly whipped cream – do not overmix, keep the texture airy.
Cookies: In a shallow cup, mix coffee with rum or amaretto. Quickly dip the cookies – really fast, like an Italian romance on a summer vacation. Then arrange them at the bottom of glasses or cups.
Assembling: Spread a layer of cream over the cookies. Sprinkle cocoa powder lightly on top. Then add another layer of cookies (if space allows) and more cream.
Refrigerator: Place the dessert in the refrigerator for at least 2 hours (if you have the patience – otherwise… we’ll call it “rustic”).
Finale – the affogato moment: Just before serving, prepare a fresh espresso. Pour it over each guest's dessert. This moment is almost ceremonial – hot coffee meets cold, rich cream. The aroma rises, the chocolate melts, time stands still.
Supplement: If desired, add grated dark chocolate or a little ground coffee for a dramatic effect.
Bonus tips for the perfect effect:
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- Serve in clear glasses. – visual pleasure is almost as important as taste.
- To top it off: if you want, add a scoop of vanilla ice cream – and then it really isn't just a dessert anymore, but event.
- For evening versions: use coffee or chocolate liqueur wine – and the dessert suddenly turns into a cocktail with a spoon.
Why you'll share it on Instagram (before you even eat it)
Because it's beautiful. Because it's dramatic. Because it's glistening with melted chocolate and sensual coffee. Because it's a new classic that screams "life is too short to be boring." And because... let's face it, Tiramisu Affogato sounds like the name of an Italian seductress who'd take you for a scooter ride through Rome.
And finally…
Tiramisu Affogato is not just a dessert. It is a moment when you stop the day, lift your spoon and allow yourself to indulge. Coffee and cream in perfect harmony. Gentle, yet strong. Like an Italian opera. Like love at first sight. Like – well, Italy in a cup.
