Affogato Sundae Recipes

Steps:

• In a small bowl, beat whipping cream and marshmallow creme until soft peaks form. Refrigerate until serving., To serve, place each brownie in a dessert dish; top with fudge topping and ice cream. Pour espresso and, if desired, Kahlua over ice cream. Top with cream mixture and coffee beans; sprinkle with salt. Serve immediately.

Steps:

• With a whisk or hand-held mixer, whip the cream in a bowl until very thick but still liquid. Add the amaretto and whip until soft peaks form.
• Put 2 scoops of gelato into a serving dish. Sprinkle a tablespoon of the almonds over the gelato and top with a dollop of the flavored whipped cream. Rub 1/2 an amaretti cookie along a fine grater over the whipped cream to garnish. Repeat with remaining ingredients and serve immediately.

Steps:

• Pour espresso over ice cream.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square cake pan with nonstick spray and line with parchment paper, leaving a 2-inch overhang on at least 2 sides.
• Whisk the flour, cocoa powder, espresso powder and salt in a medium bowl until combined and set aside.
• Microwave the butter and chocolate in a medium microwave-safe bowl on high power in 10-second bursts, stirring between each burst until melted, 40 seconds to 1 minute. Set aside.
• Place the eggs, granulated sugar, light brown sugar and vanilla in a stand mixer fitted with the whisk attachment. Alternatively, use a large bowl and handheld electric mixer. Whisk until pale yellow ribbons form and the mixture is almost tripled in volume, 3 to 4 minutes. Turn off the mixer and add the melted chocolate. Mix on low speed until no streaks of chocolate remain, about 1 minute. Turn off the mixer and add the flour mixture. Mix on low speed until just combined and no pockets of dry flour remain, about 1 minute.
• Pour the batter into the prepared cake pan and smooth with the back of a spoon. Bake until the edges are set but the center is still slightly soft and a toothpick inserted in the center comes out slightly fudgy, 26 to 30 minutes. Immediately bang the pan against the counter several times to deflate the brownies and let cool in the pan for at least 1 hour. Lift the brownies from the pan by the parchment paper edges and cut into 16 pieces.
• To serve, place one brownie in a small serving bowl, top with a scoop of vanilla ice cream and pour a shot of hot espresso over top. Serve immediately.

Steps:

• Place one scoop each of hazelnut and vanilla gelato in each of 4 dessert or cafe au lait bowls. Spoon 2 tablespoons of Tia Maria and 2 tablespoons of hot espresso over each serving. Dollop some whipped cream onto each serving and garnish with a handful of chocolate-covered espresso beans. Serve immediately.

Steps:

• Place 3 scoops of the ice cream in each of 2 bowls. Pour the espresso over the ice cream and serve immediately.
• Note: To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee.