Affogato al caffè is one Italian dessert I can never resist. Made with a scoop of creamy gelato drowned (affogato) in a warm shot of rich aromatic Italian espresso, it’s my favorite drink for that needed pick-me-up during the day.
The portion size is so small :: piccola that you simply don’t feel guilty when eating this tempting dessert, unlike its American sister, the root beer float, that contains loads of ice cream and is drenched in half a can of soda. Or, at least that’s how we made root beer floats growing up in my household. The ice cream to root beer was always quite disproportionate.
The Italian affogato, however, is just the right size and can be consumed anytime of day; it’s perfect as a mid day pause from hours staring in front of a computer screen :: schermo or as an after meal dessert to wake you up before heading out to a club to dance with your friends. Since this drink only consists of two ingredients that you probably already have at home you don’t need to wait to come to Italy to try it. You can easily substitute the gelato for ice cream and use an Italian mocha pot to brew the espresso (they aren’t expensive and don’t take up room like an table top espresso machine does. After which you can use it to prepare espresso for daily consumption or for other desserts like Tiramisu.) I’ve also heard of non-Italians simply using strong coffee, although I’ve never tried it.
This dessert drink is also extremely versatile. You can experiment with different kind of gelato flavors or if you are craving something more decadent than just gelato and espresso, swirl some caramel or chocolate on the inside of the glass and top it with chocolate covered coffee beans ::i chicchi di caffè, white chocolate flakes or roasted hazelnuts. And, if your not in the mood for espresso, drown the gelato in Amaretto, an Italian liquor with a sweet almond flavor. The options are endless!
Made with a scoop of creamy gelato drowned (affogato) in a hot shot of rich aromatic Italian espresso, it’s a perfect drink for that needed pick-me-up during the day.
Serves: 1
Ingredients
1 shot warm espresso
1 scoop gelato or ice cream (vanilla, coffee, chocolate or another flavor of choice)
Instructions
Prepare 1 shot of espresso and pour it over 1 scoop of gelato that has already been placed into a glass. Buon appetito!
This lighter version of the classic Italian tiramisù is perfect for those who want all the delicious taste and less of the calories.
I’ve been wanting to make Tiramisù for over a month now, ever since I had spent the day at SIGEP, an international tradeshow for the artisan production of gelato, pastry, confectionery and bakery sectors. Upon returning home, I had a cravings to showcase a delicious Italian dessert on my blog, but which one? There are so many to choose from. Luckily for me, at the tradeshow I met Enrico Maltoni and Mauro Carli, the authors of the extraordinary book, Coffee Makers. While flipping through this bilingual coffee machine encyclopedia with over 2,700 images and 2,080 technical descriptions, I knew one thing :: una cosa: the recipe needed to contain Italian espresso. The decision to make Tiramisù, was thusly inevitable.
I didn’t want to make the classic recipe with raw eggs :: uova; ask Mr. Italicana I have quite a Salmonella phobia. I also wanted to cut down on some of the fat so I subsequently reduced the amount of sugar, and used half ricotta half mascarpone for the creamy texture (the traditional recipe calls for just mascarpone).
After you have all the ingredients prepared, the assembly begins by dipping the lady fingers in the espresso. I added a bit :: un po’ of bailey’s creme caramel but if you want a stronger coffee flavor you can skip.
Next, pile on some of the whipped cream, ricotta and mascarpone mixture and top with unsweetened cocao :: cacao amaro and salted dark chocolate shavings.
Then repeat the steps and finish off your masterpiece with a small handful of espresso beans covered in creamy dark chocolate :: cioccolato fondente.
The work :: lavoro is finished and all that is left to do is pop the parfaits in the fridge.
A special thanks to Enrico and Mauro for the delicious inspiration and for the gorgeous and informative coffee table book. If you are passionate about the history :: la storia of coffee or know someone who is, then I definitely recommend picking up a copy as it is packed with thousands of photographs, patents, manuals, operating diagrams and technical captions. You can check out their website for local dealers and for information on upcoming temporary exhibitions that will display some of the rarest coffee makers in the world.
This lighter version of the classic Italian tiramisù is perfect for those who want all the delicious taste and less of the calories.
Serves: 6
Ingredients
For the dark chocolate covered coffee beans (optional):
1 ounce dark chocolate
¼ cup dark roasted coffee beans
For the tiramisù:
1 cup prepared espresso coffee
200g Savoiardi or Pavesini (Lady Fingers), about 12
4 tablespoons Bailey’s Creme Caramel, divided
1 cup (250ml) heavy whipping cream
1 cup (250g) mascarpone cheese
1 cup (250g) ricotta cheese
⅓ cup (70g) sugar
½ cup (50g) shaved sea salt dark chocolate
Unsweetened cacao, as needed
Salted dark chocolate, shaved
Dark chocolate covered coffee beans
Instructions
For the dark chocolate covered coffee beans (optional):
Use a double broiler or find a small and a medium sized pot. Fill the medium sized pot with water and bring to a simmer. Add the dark chocolate to the smaller pot and set it over the medium sized pot, stirring the chocolate with a spatula as it melts.
Remove from heat, add the coffee beans and stir until completely coated. Spread out the coffee beans on wax paper until dried.
For the tiramisù:
Prepare 1 cup of expresso and set aside.
With an electric hand mixer, beat the heavy whipping cream until stiff peaks form.
In a separate large bowl, combine mascarpone, ricotta, sugar and 2 tablespoons Bailey’s Creme Caramel.
Fold the whipped cream mixture into the mascarpone mixture.
Add 2 tablespoons Bailey’s Creme Caramel to the cooled espresso.
Arrange your working station so you have 6 glass cups.
Break the Saviordo cookie in half, dip the two pieces in the espresso and gently line the bottom of one glass. Repeat for the other five glasses.
Add a layer of the mascarpone cheese mixture to each glass and even it out. Sprinkle a layer of cacao on top followed by a layer of shaved salted dark chocolate.
Repeat with the lady fingers dipped in coffee. Divide the rest of the whipped cream, ricotta and mascarpone cheese mixture among the glasses, followed by a layer of cocao, shaved chocolate and top it off with chocolate covered coffee beans, if desired.
Cover each glass with plastic wrap and refrigerate for at least 6 hours or overnight.
Remove from the refrigerator 20 minutes before serving. Buon appetito!
Notes
The reason that the total time is 6 hour and 30 minutes is that the tiramisù needs to be refrigerated for at least 6 hours before consumption.
Valentine’s Day is fast approaching, why not make a sweet dessert that will surely win over your loved one’s heart? Here’s a spin on the classic chocolate chip cookie, only much, much bigger and layered with gooey salted caramel.
I’ve made this recipe for Mr. Italicano once before, and although he typically doesn’t like desserts :: dolci (besides cheesecake and gelato) he raved about this one. The chewy chocolate chip cookie dough layered with salted caramel sauce creates a heavenly combination that even a person without a sweet tooth will love.
This dessert is super easy to make and you may not even have to go to the grocery store :: supermercato. Most of the ingredients you will already find in your pantry. Got to love convenience.
Gorgeous presentation is another benefit of this salted caramel cookie dough cake. Just look at the photo::foto. Does that not look elegant and hard to make? Like I said, it’s ridiculously easy. We’ll keep that secret safe here though and you can just collect the compliments on your delicious and “difficult” work.
I used a round springform cake pan, if you have a heart::cuore shaped one it would be even more fitting for the sweet day.
You can also get festive with the colors by substituting the brown chocolate chips::gocce di cioccolato with their colored counterpart or throw some sprinkles on top.
Here’s a spin on the classic chocolate chip cookie, only much much bigger and layered with gooey salted caramel.
Serves: 16-20 slices
Ingredients
For the Salted Caramel Topping:
1 cup granulated sugar
6 tablespoons (85g) butter
½ cup (120ml) heavy cream
1 teaspoon vanilla extract or seeds from half of a vanilla bean
½ teaspoon coarse salt
For the Cookie Dough Cake:
2¼ cups (281g) flour
½ teaspoon (4g) baking soda
¼ (2g)teaspoon salt
¾ cup (170g) butter, melted
1 cup (238g) firmly packed brown sugar
½ cup (100g) granulated sugar
3 large pasteurized eggs
2 teaspoons (10ml) vanilla extract
1 cup (182g) semi-sweet chocolate chips
Instructions
For the Salted Caramel Sauce:
Evenly add the sugar to a medium saucepan and heat over medium heat, whisking continually as the sugar begins to melt. The sugar will form clumps but keep whisking as they will eventually melt into a deep amber colored liquid.
Slowly add the butter and be super careful in this step as the liquid will ferociously begin to boil up. Continue to whisk together until the butter is completely melted.
Drizzle in the heavy cream. Be careful in this step as well as the mixture will also bubble up. Whisk until thickens enough to coat the back of spoon, about 2-3 minutes.
Stir in the salt and vanilla.
For the Cookie Dough Cake:
Preheat oven to 325°F (160°C).
Line a 9 x 2½ inch springform pan with aluminum foil then spray with nonstick cooking spray or butter.
In a medium bowl, mix together flour, baking soda and salt. Set aside.
In a large bowl, combine the butter and sugars then add the eggs and vanilla. Mix well.
Add the flour mixture and mix until just combined.
Stir in the chocolate chips.
Spread ½ of the batter in the prepared pan followed by the caramel sauce, distributing to all corners and edges.
Spread the remaining batter over the caramel layer.
Bake for 40-50 minutes. The top should be golden. Cool on a rack for at least 30 minutes then carefully remove the aluminum foil and transfer to a cake plate.
If you want to make a gourmet looking dessert that is easy to do, definitely give these Blueberry and Oreo Mini Cheesecakes a whirl. It’s a perfect dessert for your upcoming Super Bowl party.
I made these about a month :: mese ago for Mr. Italicano’s birthday :: compleanno and I’m now craving to make them again…they were ridiculously delicious. Mr. Italicano doesn’t have a big sweet tooth so my options for his birthday cake were: gelato, cheesecake, gelato, or cheesecake. This time cheesecake was the winner.
Although, we really do love gelato too so it was quite a hard decision. For our wedding :: matrimonio we “scooped the gelato” instead of “cut the cake,” that’s how much we love it….in other words, we’re pretty much obsessed. Good thing we live in Italy where there are 5 gelato shops around our house :: casa in less than a 1 mile radius.
The blended Oreos make the perfect crust :: base for these mini cheesecakes. I am a big fan of combining fruit with chocolate, then if you add a silky rich middle layer to the dessert, well, you’ve got yourself a bite of heaven :: paradiso.
Mini desserts rock. Somehow you just don’t feel as guilty by eating one…or two *cough*. These Blueberry and Oreo Mini Cheesecakes are also easier to serve at a party :: festa or BBQ than a regular sized cheesecake. Just set them out and people start snagging them up. No dirty plates. No dirty silverware. No cleanup. You can eat them with your hands :: le mani. *Love.*
You can continually vary this recipe in many ways: use strawberries, raspberries, huckleberries or other fruit :: frutta. Or, of course if you want something more rich, top with caramel or chocolate. The options are truly endless. You can also skip the extra step of making a blueberry purée and just make a plain cheesecake filling :: ripieno.
You can use regular graham crackers for the crust, although, I’m telling you, this oreo-cheesecake-blueberry combination is to die for.
If you want to make a gourmet looking dessert that is easy to do, definitely give these Blueberry and Oreo Mini Cheesecakes a whirl. It’s the perfect dessert for any party or BBQ.
Serves: 16 mini cheesecakes
Ingredients
For the Oreo crust:
2 cups blended Oreos (approximately 27 cookies)
2 tablespoons butter (28g), melted
1 teaspoon (2g) ground nutmeg
For the cheesecake filling:
¼ cup (48g) blueberries
2- 8oz (about 500g) light cream cheese, room temperature
½ cup (125g) plain yogurt
1 cup (200g) granulated sugar
1 tablespoon lemon juice (1/4 medium sized lemon)
Zest of half a lemon
Dash of salt
Seeds from ½ vanilla bean or ½ teaspoon (2g) vanilla extract
2 large eggs, room temperature
½ tsp (1.5g) flour
For the Blueberry Sauce:
1 cup (190g) blueberries, divided ¾ cup (142g) ¼ cup (48g)
½ teaspoon (2.5g) cornstarch
1 tablespoon (15ml) water
2 tablespoons (22g) blueberry jam (optional)
Instructions
For the Oreo crust:
Preheat the oven to 325°F then line cupcake pans with liners.
In a blender, pulse the Oreos until they are ground together. Pour the blended Oreos in a small bowl and add the melted butter and nutmeg. Mix until well combined.
Divide the Oreo mixture among the cupcake liners and press down with the back of the spoon. Bake for 5 minutes then remove from the oven and set aside.
For the cheesecake filling:
In a blender, pulse the blueberries until they are a purée. Set aside
In a large bowl mix together the cream cheese, yogurt, sugar, lemon juice, lemon zest, salt and vanilla with a spatula.
Stir the blueberry purée into the cream cheese mixture and stir until combined.
Stir in 1 egg at a time, then the flour and mix until just combined. Do not over mix.
Divide the batter among the cupcake liners.
Bake for 22-25 minutes, or until the filling is set.
Cool completely on a wire rack before chilling in the refrigerator for at least 4 hours (can also be made ahead and chilled overnight.)
For the blueberry sauce:
With the back of a fork, smash ¼ cup of blueberries.
Transfer the blueberries to a small saucepan and add the cornstarch, water, blueberry jam and the rest of the blueberries. Heat on low and stir occasionally.
Continue to cook until the sauce starts to thicken and simmers for a few minutes. Remove from heat and transfer to a glass jar. Let the mixture cool at room temperature before chilling in the refrigerator.
To serve:
Take the mini cheesecakes out of the refrigerator and keep them at room temperature for 5 minutes before serving.
Crunchy Rice Krispy Treats topped with pieces of Twix and smothered in a salted caramel sauce makes for one easy and heavenly dessert.
One of the easiest and most delicious American desserts :: dolci loved by both young and old is the Rice Krispy Treat. Created for a fundraiser in 1939 by Mildred Day, Kellogg’s employee and Campfire Girls troop leader, these sweet and crispy bars have been a staple afternoon stack :: merenda in American households for decades.
This dessert is a dream come true for anyone who wants to make something delicious without spending a lot of time in the kitchen.
In under 10 minutes you can whip this up and head out the door. Simply combine Rice Krispy cereal with meltedbutter :: burro fuso and marshmallows. And, voila! It’s as simply as that. Well, if you can find marshmallows, that is.
In the past five years that I’ve been living in Italy, I have never seen these plump white fluffs. As you can imagine ::immaginare not being able to find marshmallows increases my cravings for Rice Krispy Treats and S’mores. I rarely, if ever, ate these in the States, but being that I can’t get them makes me want them more. Also, on this food list are big jars of peanut butter, beef jerky, Mt. Dew, Ben and Jerry’s ice cream pints and Starbucks frappuccinos. A little pathetic since I live in Italy, a country filled with ridiculously good food (and coffee), but every now and then I just want a taste of home. On a recent trip :: viaggio to Vienna, Austria to visit my uncle, he took me to a small specialty store filled with American, British and other international products. Needless to say Mr. Italicano, hauled around a 12 pack of Mt. Dew for an hour until we got back to the apartment. I love that man :: uomo.
Well, good thing that there are no video cameras in grocery store isles because I completely did a full-on happy dance :: danza when I spotted this bag of marshmallows in the candy section the other day. Hilariously funny, there are even three step instructions on how to roast these “Chamallows”, as Haribo, the German confectionery company calls them. Who would have thought.
The following recipe is a slightly adapted version of the classic Rice Krispy recipe. I’ve also decided to take this recipe a step further by topping it off with one of my much loved American candy bars, Twix, as well as gooey salted caramel :: caramello salato. The result? Sweet and salty goodness. So tasty that I need to start giving them away because I don’t think that eating two in a row counts as quality taste control.
12 tablespoons (180g) unsalted butter at room temperature, cut up into chunks
1 cup (240ml) heavy cream, at room temperature
1 teaspoon course salt
¼ teaspoon vanilla bean paste, optional
Instructions
To Make the Rice Krispy Treats:
Butter a 13 x 9 x 2 inch (33 x 23 x 5 cm cm) square baking pan and set aside.
Butter a large bowl and add 6 cups Rice Krispy cereal
Melt the butter over low heat in a medium saucepan. Add the marshmallows and continue to stir until they are completely melted.
Pour the mixture over the Rice Krispy cereal and stir until the cereal has been well coated.
Press the mixture evenly into the baking pan. Cool completely before cutting into squares.
To Make the Salted Caramel Topping:
Evenly add the sugar to a medium saucepan and heat over medium heat, whisking continually as the sugar begins to melt. The sugar will form clumps but keep whisking as they will eventually melt into a deep amber colored liquid.
Slowly add the butter and be super careful in this step as the liquid will ferociously begin to boil up. Continue to whisk together until the butter is completely melted.
Remove the sauce from the heat and drizzle in the heavy cream. Be careful in this step as well as the mixture will also bubble up. Whisk until well combined.
Stir in the salt and vanilla paste, if desired.
To Assemble:
Place the Rice Krispy treats on a serving dish or cutting board.
Distribute the Twix pieces on top of the Rice Krispy treats.
Allow the caramel sauce to cool down for 10 minutes, so it’s just slightly warm and is able to be drizzled but is a bit thicker than it was just off the stove.
Dip a spoon into the caramel sauce and drizzle over each square.
Notes
The assembled Twix and Salted Caramel Rice Krispy treats are best if eaten immediately but can also be stored in an airtight container for a few days. (To make in advance, make the Rice Krispy and Caramel and assemble the day of serving).
Any left over caramel sauce can be stored in the refrigerator for up to two weeks in an air tight container. Heat up before use and drizzle over pancakes, spread on apple slices, slather on sweet breads, frost cupcakes and cookies or top your next bowl of ice cream. The options are endless!
Cheesecake has made the top 10 list of the recipes :: ricette most searched for on the internet by the Italians in 2013. The rest of the list contained Italian recipes; this delicious dessert was the only foreign outsider. This doesn’t surprise me, however. Italians are obsessed :: ossesionato with this rich and smooth sweet. How could anyone not be though? This is one dessert that brings a decadent grand finale to any meal.
Making this delicacy is quite a ruse; it looks hard to do but it’s easy as cake….cheesecake that is. Mu..ha..ha…ha…Ok, maybe that sounded funnier in my head :: testa. Sometimes I just can’t resist a good food pun. Back to the point at hand. Cheesecake looks gourmet but there really is not a lot of fuss going into making this dessert. I’ve listed 10 tips on how to make a perfect cheesecake under the recipe below. Although, all are important, I would just like to stress one particularly: use room temperature ingredients. This will allow the ingredients to blend together better producing a more uniform and smoother cheesecake. Although some recipes call for a hand mixer or stand mixer, I prefer to mix in all the ingredients :: ingredienti by hand to better control how much I stir the mixture since over mixing after the eggs are added will incorporate air and could be a cause of cracking during the cooling period. (And, frankly you get tired of mixing by hand so there’s less chance of over mixing.)
I wanted to try incorporating Italy’s delicious local cheeses :: formaggi into this recipe, so I decided to experiment with a three cheese blend: ricotta, goat cheese and cream cheese. The result was a smooth and creamy cheesecake.
I know many recipes call for a water bath when cooking the cheesecake; however, I didn’t use one and this recipe came out perfectly cooked without cracks. Just bake from 45-60 minutes, the center will jiggle. Just like Jello, the jiggle is important here. I then let the cheesecake cool in the oven :: forno for an hour, took it out and set it on a cooling rack at which point I carefully ran a knife along the inside edge of the springform pan so that during the cooling process when the cheesecake slightly shrinks it doesn’t strain and crack by the crust being stuck to the sides. Let it cool down on the rack for 2-3 hours before transferring to the refrigerator :: frigorifero.
Cheesecake is perfect :: perfetto for the creative cook. There are so many interesting and delicious modifications you can make depending on your mood, seasonal ingredients and type of presentation. Maybe you want to mix it up and use a chocolate cookie base or marble in swirls to the filling with a salted caramel sauce? Or, what about using fresh fruit :: frutta from your garden or the local market? I love presenting cheesecake in different ways, like my Blueberry Cheesecake Cupcakes that I made for Mr. Italicano’s birthday lunch. What are your favorite cheesecake combinations ?
The slightly tart flavor of the blood orange pairs well with strawberries :: fragole to create a not overly sweet topping that is fresh and delicious. I find that most toppings don’t need the extra sugar and that they are better all natural. If your taste buds need more sweetness, however, just add 1/4 to 1/2 cup granulated sugar :: zucchero. Any leftover topping can be stored in the fridge and drizzled over pancakes, waffles, crepes or ice cream.
10 Tips to Get your Cheesecake to Come Out Perfectly.
1. Generously grease the bottom and sides of the springform pan before adding the crust.
2. Put the crust in the refrigerator for 30 minutes or freezer for 10 before adding the filling.
3. Be sure that ingredients are at room temperature. Take them out of the refrigerator 1/2 hour before you start making the filling. If you forgot, and you need to quickly bring the cheeses to room temperature, place the cheese (one variety at a time) in a microwave safe dish and microwave on high for 5-20 seconds. To bring eggs to room temperature quickly, place them in a bowl with warm water for 5-10 minutes.
4. You can mix the filling together as much as you want BEFORE you add the eggs; however, as soon as you add the eggs and flour, mix until just combined. Excessive beating will create air pockets that could cause the cheesecake to crack during the cooling process.
5. Don’t open the oven door during the baking process.
6. When the cheesecake is done the outside border should be rigid and the center should jiggle in the middle when the pan is slightly shaken.
7. Let the cheesecake cool directly in the oven for 1 hour before cooling on a baking rack.
8. Run a knife along the edge when you take the cheesecake out of the oven to help prevent cracking during the cooling process.
9. Cool at least 2-3 hours on a baking rack, and 5-6 hours in the refrigerator. However, the cheesecake will be even better if you let it cool overnight.
10. Wait to garnish the cheesecake until right before serving.
Italicana Kitchen Cheesecake with Blood Orange Strawberry Sauce
1 cup (250g) ricotta, drained, at room temperature
⅔ cup (140g) goat cheese, at room temperature
3 cups (750g) original cream cheese (not light), at room temperature
½ cup (150g) greek yogurt, room temperature
½ cup (125g) plain yogurt, room temperature
1 cup (200g) granulated sugar
1 teaspoon (2g) lemon zest (1/4 to ½ of lemon, depending on size)
Seeds from 1 vanilla bean
¼ teaspoon ground nutmeg
4 eggs, at room temperature
2 tablespoons flour
For the Blood Orange Strawberry Sauce:
14oz (400g) fresh or frozen strawberries, hulled
1 blood orange, rind removed and chopped
3 mint leaves + more for decoration
1 tablespoon cornstarch
Instructions
Finely grind graham crackers in a blender then pour into a medium sized bowl.
Add the melted butter, cinnamon and maple syrup and stir until combined.
Press the mixture into a generously buttered 9½ inch (24 cm) springform pan and distribute evenly along the bottom as well as up the sides leaving an inch or so from the top of the rim. Place in the refrigerator for ½ hour or freezer for 10 minutes.
Heat the oven to 325 f (160 C) and arrange the rack in the middle of the oven.
Using a large spoon, combine the ricotta, goat cheese, cream cheese, greek yogurt, sugar, lemon zest, vanilla bean seeds and nutmeg. Mix well.
Stir in the eggs one at a time then the flour and mix until just combined. Don’t over mix.
Pour the mixture into the prepared crust and spread it out evenly. Set the springform pan on a baking sheet and bake for 45-60 minutes. The outside edge will be rigid but the center should jiggle when the pan is gently shaken. Turn the oven off and let the cheesecake cool in the oven for 1 hour.
Remove from oven, then run a knife on the inside edge of the springform pan. This will help prevent cracking when cooling. Allow the cheesecake to cool on a baking rack for 2-3 hours before transferring it to the refrigerator for another 5-6 hours, although best if cooled overnight.
In the meantime, puree’ the strawberries, orange and mint leaves in a blender. Pour into a saucepan and add the cornstarch. Simmer for 5 minutes, stirring often. Transfer to airtight container and cool in the refrigerator for at least 1 hour before use. (If you want the sauce to be sweeter add ¼-1/2 cup sugar when you add the cornstarch).
When ready to serve, take out the cheesecake and let it sit at room temperature for 20 minutes. Unlock and remove the outer ring and place the cheese cake on a serving dish keeping the springform pan base still intact. Evenly distribute the blood orange strawberry sauce on top. Slice, decorate with mint leaves, if desired, and serve.
The cheesecake can be conserved int the refrigerator for 2-3 days. The cheesecake (or slices) can also be frozen for up to 2 months without the topping. Simply wrap with plastic wrap then foil and freeze. Allow the cheesecake/slices to thaw overnight in the refrigerator before serving.
