Tiramisu Affogato

This recipe (from August 2008 Bon Appetit magazine) is amazingly easy and was absolutely delicious. This would be the perfect thing for a dinner party if you’re serving Italian food and want a dessert that is tasty, universally appealing and impressive, but very easy to execute. Seriously, I had this on the table in less than 5 minutes (I used Ghirardelli Sweet Ground Chocolate, which we keep on hand to decorate fancy coffee foam, instead of grinding my own, so that saved a little time). While I sent Girl out to the garage (where the extra freezer is) to retrieve the ice cream, I whipped the cream. While I scooped the ice cream, she crumbled the ladyfingers and Hubby made the espresso. Boy? Well, he mostly said, “Is it ready yet?” Luckily, it was ready so quickly, he didn’t have to wait long…
This would still be a lightning-fast dessert to execute, even if you didn’t have any help…

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