Affogato al caffe

Based on 20 ratings
Verena Hubertz

Verena Hubertz

Founder

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
egg yolks
10 g vanilla sugar
1 tbsp cornstarch
200 ml milk
25 g sugar
75 g biscotti
150 ml espresso
vanilla ice cream to serve
Metric
Imperial

Utensils

  • whisk
  • small bowl
  • small sauce pan
  • 4 serving dishes
  • espresso machine
  • ice cream scoop

Nutrition per serving

Cal
158
Protein
5 g
Fat
3 g
Carb
24 g
  • Step 1/4

    Whisk together egg yolks with vanilla sugar and cornstarch.
    • egg yolks
    • 10 g vanilla sugar
    • 1 tbsp cornstarch
    • whisk
    • small bowl

    Whisk together egg yolks with vanilla sugar and cornstarch.

  • Step 2/4

    Bring milk and sugar to a simmer. Add prepared egg yolk mixture and let thicken while stirring constantly.
    • 200 ml milk
    • 25 g sugar
    • whisk
    • small sauce pan

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

  • Step 3/4

    Pour pudding into serving dishes and allow to cool for approx. 5 - 10 min. Crumble biscotti on top.
    • 75 g biscotti
    • 4 serving dishes

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

  • Step 4/4

    Top with a scoop of ice cream each. Prepare espresso, pour over ice cream, and serve immediately.
    • 150 ml espresso
    • vanilla ice cream to serve
    • espresso machine
    • ice cream scoop

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