Creamy summer dessert with an espresso twist: Affogato Royal

RECIPE BY JULIUS MEINL

A creamy, aromatic classic reinterpreted: This summery dessert combines the freshness of pistachio ice cream with strong espresso and a fine almond note. Perfect as a sweet finish to a meal or as a highlight on warm evenings.

 

Preparation time: 10 minutes

Difficulty: ⚫⚪⚪⚪⚪
Affogato Royal © Julius Meinl
Affogato Royal © Julius Meinl

INGREDIENTS

  • Double espresso (e.g. Julius Meinl Vienna Line Melange)
  • 2 scoops of pistachio ice cream
  • Almond liqueur (or non-alcoholic: almond syrup)
  • Roasted, salted pistachios to garnish

PREPARATION

  1. Place an espresso cup briefly in the freezer.
  2. Pour the pistachio ice cream into the chilled cup.
  3. Pour over freshly brewed espresso.
  4. Refine with a dash of almond liqueur or syrup.
  5. Garnish with pistachios and serve immediately.
TIP
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