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Espresso martini affogato recipe

Espresso martini affogato recipe

8 ratings

Channel the flavours of a classic espresso martini cocktail into a simple Italian-inspired Valentine's Day dessert for two. This elegant espresso martini affogato combines smooth vanilla ice cream with a drizzle of espresso martini liqueur and hot coffee for a quick 5-min finish to a Valentine's feast. See method

  • Serves 2
  • 5 mins to prepare and 5 mins to cook
  • 376 calories / serving
  • Vegetarian
  • Gluten-free


  • 4 scoops Finest Madagascan Vanilla ice cream
  • 10g pistachio nuts, chopped
  • 40ml hot espresso or strong coffee
  • 40ml Finest Espresso Martini
  • 10g dark chocolate, finely cut into small chunks and shards

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    14g 71%
  • Sugars

    25g 28%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 27.7g Protein 5.9g Fibre 0.7g


  1. Divide the scoops of ice cream between two glasses. Put in the freezer while you prepare the rest of the recipe.
  2. Put the pistachio nuts in a dry frying pan. Place over a medium heat, tossing occasionally, for 1-2 mins until toasted.
  3. Prepare the espresso or strong coffee (see Cook’s Tip).
  4. Take the prepared ice cream from the freezer and, working quickly, drizzle over the espresso martini followed by the hot espresso/strong coffee, then scatter over the pistachios and dark chocolate. Serve immediately.

Tip: Use strong filter coffee, classic espresso or 1 tsp instant espresso dissolved in 40ml just-boiled water.

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