I am not ashamed to admit that I am following the famous Dominique Ansel’s Instagram account. The owner of DKA in New York, this master pastry chef won his fame through cronuts, a croissant and donut hybrid. Since then he has come up with many new creations including the cookie shot and the waffle affogato. His imagination combined with his skills produces the most unique and delicious looking desserts; I have yet to go to New York to try one of his creations but I am inspired by his works in my own kitchen. Today, I made a tiramisu affogato inspired by his waffogato. Chef Ansel’s waffogato is a play on the traditional affogato, a dessert consisting of ice cream and coffee. Although his dessert is much more elaborate with waffles, vanilla ice cream, maple syrup spiked espresso and tapioca pearls, my tiramisu affogato is one that will still please your palate! 

tiramisu affogato
tiramisu affogato
tiramisu affogato

Serves 4


Tiramisu affogato

40 minTotal Time

Recipe Image
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  • 4 eggs, separated
  • 2/3 cup granulated sugar
  • 7/8 cup all-purpose flour
  • 1/2 tsp baking powder
  • Affogato
  • 1 pint coffee chocolate chip ice cream
  • 1 pint vanilla ice cream
  • 1 cup freshly brewed espresso
  • 1/4 cup Kahlua (optional)
  • 8 ladyfingers
  • whipped cream
  • cocoa powder


  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Whip egg whites until soft peaks start to form. Gradually add 2 tbsp granulated sugar and continue beating until the egg whites are stiff.
  3. In a separate bowl, whip egg yolks with the remaining sugar until thick and pale yellow about 3-4 minutes.
  4. Sift the flour and baking powder in a third bowl. Add half of the whipped egg whites to the egg yolks and gently fold just until incorporated. Fold in the flour and the remaining egg whites. Cover and chill batter for 20 minutes.
  5. Transfer batter to a pastry bag and pipe ladyfingers onto the prepared baking sheet, leaving 1-inch space in between each ladyfinger. Bake for 7-8 minutes or until lightly golden brown. Remove from oven and let cool.
  6. Scoop one scoop of each ice cream into 4 glasses. Break up the ladyfingers and place two cookies each into the glasses. Pour espresso, 1 tbsp Kahlua each, and top with whipped cream. Dust with cocoa powder. Serve.

**Helpful tips and common mistakes

The traditional affogato consists of scoops of ice cream and strong espresso; this version is a play on tiramisu, adding ladyfingers and Kahlua into the mix. If you’re pressed for time and want something easy to put together, opt for the store-made ladyfingers. However, if you’re up for the challenge, make the cookies yourself for better results.

To achieve the light and airy quality of ladyfingers, start by whipping the egg whites until stiff peaks form. Make sure not to over-beat the eggs, resulting in a grainy texture. Start beating the eggs on the lowest setting of your mixer, gradually increasing the speed to high. 

tiramisu affogato

Once the egg whites and yolks are beaten, fold in the ingredients. It’s important to gently fold in the mixture rather than mixing to prevent deflating the air bubbles. 

tiramisu affogato

It was a hot day today in my kitchen so I chilled the batter for 20 minutes before piping onto the baking sheet. 

tiramisu affogato

Keep an eye on the cookies as they bake; they may be finished before 8 minutes depending on the strength of your oven. 

tiramisu affogato

Once you have your ladyfingers, the rest comes together quickly. Add a splash of Kahlua to make this dessert adult-friendly or skip it altogether. Either way, this tiramisu affogato will win you over! 

tiramisu affogato



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles


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