Christmas Fruit Cake Affogato
From one of our in-house chefs, Carlos Bruni: “This is one of my favourite desserts to make at home; it’s my take on the classic Italian affogato, that will use up that leftover Christmas fruit cake. This recipe also works well using mince pies as a substitute for cake.”
Ingredients
2 cups (500mls) vanilla ice cream, chopped
250 grams Christmas fruit cake, crumbled
To serve
160mls espresso coffee, cold or hot
Method
Place the ice cream in the bowl of an electric mixer and beat for 1 min or until creamy and smooth
Add the cake and beat until just combined
Spoon into a loaf tin and freeze for 4-6 hours or until frozen
Scoop ice cream into chilled glasses (you can do this an hour or so ahead of serving; store them in the freezer)
Pour the espresso directly over the ice cream, and serve immediately