Recipe by Alan Leonetti

A WONDERFUL Italian dessert.

Ingredients Nutrition


  1. With an electric mixer, beat the heavy whipping cream in a medium size bowl until soft peaks form.
  2. Cover and place the whipped cream in the refrigerator.
  3. Whisk the boiling water, espresso powder and vanilla extract in a cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso.
  4. Scoop 1/2 cup of the ice cream into each of 4 dessert bowls or glasses.
  5. Pour 2 tablespoons or 1 shot of hot espresso mix over each.
  6. Top with the whipped cream and serve immediately.

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