Affogato

Affogato is a scoop of gelato with a hot shot of espresso poured directly over it at the table. It's Italy's simplest dessert — the name literally means "drowned," describing exactly what happens to the scoop of gelato the moment the hot espresso hits it.

What it actually is

A scoop of plain milk-and-cream based gelato, usually a simple fior di latte or vanilla flavour so it doesn't compete with the coffee, sits in a small glass or cup. A freshly pulled shot of hot espresso pours directly over it right before serving, half-melting the scoop into a mix of cold cream and hot, bitter coffee in the same glass.

The pour has to happen right at the table, right before eating. Poured too early, the gelato melts completely and the contrast between hot and cold — the entire point of the dessert — is lost by the time it's eaten.

How it's served

• In a small glass, the espresso poured over at the very last moment.
• Immediately after pouring, before the gelato fully melts.
• Plain, sometimes with a splash of liqueur, but rarely anything more elaborate.

Writing it on a menu

• Flag dairy and egg if the gelato base is a custard style.
• Say that it's assembled and poured to order, since the timing of the pour is the whole point.
• Note if a decaf version is available, since the coffee is otherwise a fixed part of the dessert.
• Mention the gelato flavour used, since a plain milk-based one lets the coffee lead, while a stronger flavour changes the balance.