Coffee-soaked savoiardi

Coffee-soaked savoiardi

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
200g espresso, ristretto strength, (see note)
50g water
150g sugar
6 savoiardi biscuits

Method

  1. Put the espresso, water and sugar in a saucepan and bring to a simmer for 30 seconds, stirring to dissolve the sugar.
  2. Place the savoiardi biscuits on a small flat plate or tray and pour the hot coffee mixture over the biscuits. Leave for 5 minutes, then put in the fridge to cool. The savoiardi can be prepared before you are ready to start the churning step, or ahead of time and left in the fridge overnight.

Note

  • Alternatively, use 60 g instant coffee mixed with 140 g water instead of the espresso.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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