Affogato with walnut meringue ice cream

Affogato with walnut meringue ice cream

Total: 7 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / glass: 404 kcal
, Fat: 31 g
, Carbohydrate: 25 g
, Protein: 7 g


8 glasses


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ice cream mixture

400 g double cream
2 dl full cream
100 g icing sugar

Caramelized nuts

50 g sugar
1 tbsp water
¾ dl full cream
30 g walnut kernels, finely chopped

Ice cream

20 g meringue nests, broken into pieces


8 espressos
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How it's done

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Ice cream mixture

Mix the double cream, full-fat cream and sugar, pour the mixture into a stainless steel bowl, cover and freeze for approx. 3 hrs., stirring three times with a fork.

Caramelized nuts

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream and simmer for approx. 5 mins., stirring occasionally until the caramel thickens. Mix in the nuts.

Ice cream

Fold the caramelized nuts and meringues into the frozen ice cream mixture, freeze for a further 2 hrs.


Shape the ice cream into balls, serve in glasses or small bowls, pour the coffee over the top, enjoy straight away.

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