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1
Combine milk, espresso powder, and sugar in a large saucepan.
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2
Heat just enough to dissolve the sugar and espresso powder.
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3
Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
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4
combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
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5
Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
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6
Melt chocolate in a double boiler, over a slow simmer.
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7
Use as low a heat as you can to avoid taking the chocolate out of temper.
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8
Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
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9
Refrigerate until ready to use.
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10
When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
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11
Freeze gelato in ice cream maker to manufacturers instructions.
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12
Make sure it is very cold going in, so the texture will be dense and creamy.
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13
Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
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14
Warm nutella in a double boiler, until it has the consistency of hot fudge.
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15
To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.
