Two choices make this one work: the amaro goes onto the gelato before the espresso, so the hot coffee carries it down through the scoop instead of leaving it on top, and the glass is chilled, which buys you a minute of hot against cold before it all melts together. A bittersweet amaro like Averna keeps the dessert from tipping into sweet on sweet. If you can find fior di latte, use it: its plain, milky flavor lets the coffee lead.
Affogato al Caffè Corretto (Espresso-Drowned Gelato with Amaro)
Prep 3 min · Serves 1 · Difficulty Easy
Method
Chill a rocks glass or small dessert glass for a few minutes so the gelato holds up.
Pull a fresh single shot of espresso and have it ready and hot.
Place one scoop of vanilla gelato in the glass.
Pour the amaro over the gelato, then immediately drown it with the hot espresso.
Serve right away with a small spoon while it is still half-melted.
Kitchen notes
Amaro before espresso. Pour the amaro onto the gelato and only then add the hot espresso: poured this way, the heat carries the amaro down through the scoop instead of leaving it pooled on top.
