I am not ashamed to admit that I am following the famous Dominique Ansel’s instagram account. The owner of DKA in New York, this master pastry chef won his fame through cronuts, a croissant and donut hybrid. Since then he has come up with many new creations including the cookie shot and the waffle affogato. His imagination combined with his skills produces the most unique and delicious looking desserts; I have yet to go to New York to try one of his creations but I am inspired by his works in my own kitchen. Today, I made a tiramisu affogato inspired by his waffogato. Chef Ansel’s waffogato is a play on the traditional affogato, a dessert consisting of ice cream and coffee. Although his dessert is much more elaborate with waffles, vanilla ice cream, maple syrup spiked espresso and tapioca pearls, my tiramisu affogato is one that will still please your palate!
- 4 eggs, separated
- 2/3 cup sugar
- 7/8 cup ap flour
- 1/2 tsp baking powder
- 1 pint coffee chocolate chip ice cream
- 1 pint vanilla ice cream
- 1 cup freshly brewed espresso
- 1/4 cup Kahlua (optional)
- 8 ladyfingers
- whipped cream
- cocoa powder
- Prepare ladyfingers according to recipe.
- Scoop one scoop of each ice cream into 4 glasses. Break up the lady fingers and place two cookies each into the glasses. Pour espresso, 1 tbsp Kahlua each, and top with whipped cream. Dust with cocoa powder. Serve.
For complete ladyfingers recipe click here
**Helpful tips and common mistakes
The traditional affogato consists of scoops of ice cream and strong espresso; this version is a play on tiramisu, adding lady fingers and kahlua into the mix. If you’re pressed for time and want something easy to put together, opt for the store-made lady fingers. However, if you’re up for the challenge, make the cookies yourself for better results.
To achieve the light and airy quality of ladyfingers, start by whipping the egg whites until stiff peaks form. Make sure not to over-beat the eggs, resulting in a grainy texture. Start beating the eggs on the lowest setting of your mixer, gradually increasing the speed to high.
Once the egg whites and yolks are beaten, fold in the ingredients. It’s important to gently fold in the mixture rather than mixing to prevent deflating the air bubbles.
It was a hot day today in my kitchen so I chilled the batter for 20 minutes before piping onto the baking sheet.
Keep an eye on the cookies as they bake; they may be finished before 8 minutes depending on the strength of your oven.
Once you have your lady fingers, the rest comes together quickly. Add a splash of Kahlua to make this dessert adult-friendly or skip it altogether. Either way, this tiramisu affogato will win you over!