Affogato

1. 1

   In a medium bowl, beat the cream with an electric mixer until soft peaks form.

2. 2

   Cover and refrigerate the whipped cream until ready to use.

3. 3

   (The whipped cream can be made 4 hours ahead.

4. 4

   Keep refrigerated.)

5. 5

   In a 1-cup glass measuring cup, whisk the boiling water and espresso powder until the powder is dissolved.

6. 6

   Scoop the gelato or ice cream into 4 dessert bowls or glasses.

7. 7

   Pour 2 tablespoons of hot espresso over each, top with the whipped cream, and serve immediately.

No additional tips available.