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Australian Gourmet Traveller recipe for Spazzacamino

By Emma Knowles & Lisa Featherby
  • Serves 4
  • 20 mins preparation plus chilling, freezing

Spazzacamino, which translates literally as "chimney sweep", is similar to affogato, but instead of having coffee poured over it, it's dusted with finely ground beans. Good-quality Marsala is difficult to find but worth seeking out.


  • To serve: sweet Marsala (see note)
Ricotta gelato
  • 120 ml pouring cream
  • 80 gm caster sugar
  • 90 gm liquid glucose (¼ cup)
  • 60 ml milk (¼ cup)
  • 500 gm firm ricotta
  • Finely grated rind of 1 lemon
Coffee dust
  • 1 tbsp very finely ground coffee beans
  • 1 tbsp raw caster sugar
  • Scraped seeds of ¼ vanilla bean


  • 1
    For ricotta gelato, bring cream, sugar, glucose and milk to the simmer in a saucepan over medium heat, stirring to dissolve sugar. Beat ricotta in an electric mixer until smooth. Add cream mixture and rind and whisk to combine. Refrigerate until chilled, then freeze in an ice-cream machine and freeze until required. Makes about 800ml.
  • 2
    For coffee dust, combine ingredients in a bowl.
  • 3
    Scoop gelato into four serving dishes, sprinkle with coffee dust to taste, pour over Marsala to taste and serve.


Note Use a good drinking-quality Marsala rather than a cooking wine for this recipe. We used superiore semisecco Marsala, which is distributed by Arquilla and available from select bottle shops.