This rendition of the classic affogato is the perfect end to a meal—or even start to the day—with a double dose of espresso. Two scoops of Tillamook Oregon Hazelnut & Salted Caramel Ice Cream melt slowly under a shot of freshly brewed, bitter espresso, and a garnish of broken hazelnut-espresso meringues adds crunch and texture.
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Oregon Hazelnut and Salted Caramel Affogato
Recipe from the Tasting Table Test Kitchen
Yield: 6 servings
Prep Time: 30 minutes, plus cooling time
Cook Time: 2 hours
Total Time: 2 hours and 30 minutes, plus cooling time
For the Espresso and Hazelnut Meringues:
1 egg white
Pinch cream of tartar
Pinch kosher salt
¼ cup granulated sugar
½ teaspoon vanilla extract
2½ teaspoons instant espresso powder
2 tablespoons finely chopped toasted hazelnuts
For the Affogatos:
6 small scoops (about 3 cups) Tillamook Oregon Hazelnut & Salted Caramel Ice Cream (from 1.75 quart carton)
6 shots freshly brewed espresso
1. Make the meringues: Adjust the oven rack to the bottom third of the oven and preheat to 225°. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with a whip attachment, combine the egg whites, cream of tartar and salt, and beat on medium speed until the egg whites are foamy and hold soft peaks, 2 to 3 minutes. With the mixer still running, gradually add the sugar and beat until stiff, glossy peaks form, 5 to 7 minutes. Add the vanilla and espresso powder, and beat until just combined.
3. Spoon 1-inch dollops of the batter onto the prepared baking sheets. Top each meringue with a sprinkle of the chopped hazelnuts and bake until dry, 2 hours. Turn the heat off and let them cool in the oven. Make ahead: The meringues can be made up to 2 days ahead and stored in an airtight container.
4. Assemble the affogatos: Spoon two small ice cream scoops into 6 small serving bowls then chill them in the freezer while you make the espresso. Following your espresso machine's instructions, brew four shots of espresso and, as each one is finished, pour it directly over the ice cream. Crumble a few espresso-hazelnut meringues over each bowl of ice cream and serve.