Vegan Italian Affogato: A Taste of Summer

A luxurious vegan Italian affogato recipe that combines lemon sorbet, espresso, amaretto liqueur, and coconut whipped cream in a decadent dessert perfect for summer.

Time: (Prep, Cook, Total) - Prep Time: 10 minutes - Cook Time: N/A - Total Time: 10 minutes

Servings: 2 servings

Difficulty: Advanced

Cuisine: Italian, Vegan

Allergens

Nut (Amaretto)

Ingredients

2 scoops vegan lemon sorbet
1/2 cup freshly brewed espresso, cold
1 shot vegan amaretto liqueur
1 cup coconut whipped cream
Fresh lemon zest and mint leaves, for garnish

Instructions

Begin by scooping two generous portions of vegan lemon sorbet into chilled glasses. Slowly pour the cold espresso over the sorbet, letting it seep down to create a velvety liquid at the bottom of the glass. Carefully float a shot of vegan amaretto liqueur on top, and finish with a generous dollop of coconut whipped cream. Garnish with a dusting of fresh lemon zest and a sprig of mint.

Chef’s Insight

Choose a quality amaretto liqueur for a deeper, more complex flavor profile.

Notes

Adjust the strength of the espresso to suit your preference.

Substitutions

For a non-alcoholic version, replace the amaretto with a splash of almond extract or vanilla syrup.

Alternative Preparations

Turn this dessert into an ice cream float by using your favorite vegan ice cream instead of sorbet.

Alternative Methods

For a frozen cocktail, blend the sorbet with espresso and amaretto before freezing in a mold.

Best Storage Practice

Store ingredients separately to maintain freshness and flavor.

Shelf Life

Sorbet: 2 weeks in an airtight container, frozen - Espresso: 7 days in the refrigerator

Plating Tips

Place glasses on a white plate for contrast, and use a long spoon to swirl the espresso into the sorbet.

Nutrition Facts

Calories: N/A - Fat: N/A - Carbohydrates: N/A - Protein: N/A - Sodium: N/A