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Perfect Affogato Parfait Cups Recipe Easy Homemade Espresso Gelato and Amaretti Crumble

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A quick and easy layered dessert featuring homemade espresso gelato, crunchy amaretti crumble, and a warm espresso drizzle, perfect for an indulgent yet effortless treat.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 3/4 cup granulated sugar (150 g)
  • 2/3 cup strong espresso, freshly brewed and cooled (160 ml)
  • 4 large egg yolks, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup amaretti cookies, crushed (about 100 g)
  • 2 tbsp unsalted butter, melted
  • 1 tbsp brown sugar (optional)
  • Additional warm espresso for pouring
  • Dark chocolate shavings or cocoa powder (optional)
  • Fresh mint leaves (optional)

Instructions

  1. Make the Espresso Gelato Base: In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until hot but not boiling (around 170°F/75°C), stirring occasionally.
  2. Whisk egg yolks and sugar in a bowl until pale and slightly thickened.
  3. Slowly pour about 1/2 cup (120 ml) of the hot milk mixture into the yolks while whisking vigorously to temper the eggs. Then pour the egg mixture back into the saucepan with the remaining milk and cream.
  4. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F/75°C). Do not boil.
  5. Remove from heat and strain through a fine mesh sieve into a clean bowl.
  6. Stir in the cooled espresso and vanilla extract.
  7. Cover and chill the custard in the refrigerator for at least 40 minutes or until fully cold.
  8. Churn the Gelato: Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes) until thick and creamy.
  9. Transfer gelato to an airtight container and freeze for at least 2 hours to firm up.
  10. Prepare the Amaretti Crumble: Place crushed amaretti cookies in a bowl. Drizzle melted butter and sprinkle brown sugar over crumbs. Toss gently to combine.
  11. Spread crumble mixture on a baking sheet and toast in a preheated oven at 325°F (160°C) for 8-10 minutes, stirring halfway, until golden and fragrant. Let cool completely.
  12. Assemble the Affogato Parfait Cups: In each serving glass, layer spoonfuls of espresso gelato and amaretti crumble, repeating layers until nearly full.
  13. Just before serving, pour a shot of warm espresso over the top.
  14. Garnish with dark chocolate shavings and fresh mint leaves if desired.
  15. Enjoy immediately for best texture and flavor.

Notes

If you don’t have an ice cream maker, freeze the gelato base in a shallow container and stir every 30 minutes to break up ice crystals. Toasting the crumble is essential for crunch and aroma. Assemble parfaits just before serving and pour warm espresso last to maintain texture contrast. Amaretti cookies can be substituted with biscotti or ginger snaps. For a non-dairy version, use full-fat coconut milk and dairy-free butter.

Nutrition

Keywords: affogato, parfait, espresso gelato, amaretti crumble, coffee dessert, homemade gelato, easy dessert, layered dessert

Find it online: https://tastypierecipes.com/perfect-affogato-parfait-cups-recipe-easy-homemade-espresso-gelato-and-amaretti-crumble/