"Drowned": a scoop of vanilla gelato assassinated at the table by a shot of hot espresso. The two-ingredient dessert that ends dinner parties correctly.
What you need
Ingredients
Servings
2
4 scoops
🍨 Vanilla Ice Cream ›
the best in the shop
2 shots
☕ Espresso ›
hot, pulled at the last second
20 g
🍫 Dark Chocolate ›
shaved, optional
2
🍪 Ladyfingers ›
or amaretti, alongside
Add all to shopping list
Mise en place
Before you start
5m
Prep
0m
Cook
5m
Total
2
Serves
Equipment
Mixing bowls
Whisk
Baking pan
Prep checklist
Vanilla Ice Cream — the best in the shop
Espresso — hot, pulled at the last second
Dark Chocolate — shaved, optional
Ladyfingers — or amaretti, alongside
3 steps
Method
1
Chill the glasses. Scoop the ice cream in — two firm scoops per glass.
2
Carry to the table; pour the hot espresso over IN FRONT of everyone. The hot-cold collapse is the dessert.
💡
Espresso must be freshly pulled and truly hot — the temperature clash is the entire recipe.
3
Chocolate shavings, a biscuit on the saucer, spoons at dawn.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.