Fast Recipes

Cognac and hazelnut affogato

Australian Gourmet Traveller fast Italian dessert recipe for Cognac and hazelnut affogato

By Christine Osmond
  • Serves 6
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Cognac and hazelnut affogato


  • 1 litre vanilla bean ice-cream
  • 120 ml Martell VSOP Cognac
  • 50 gm hazelnuts, roasted, peeled and halved (1/3 cup)
  • 1 tbsp finely ground coffee beans
  • 6 shots of freshly brewed espresso
  • To serve: sweet wafers, optional


  • 1
    Scoop ice-cream into small bowls or glasses. Pour Cognac over and sprinkle with combined hazelnuts and coffee. Serve immediately with shots of espresso to the side to pour over and sweet wafers, if using.