Espresso Martini affogato with candied hazelnuts SERVES 4

This is probably one of the quickest desserts to make and a guaranteed crowd-pleaser. If you’re in a rush, drop the candied hazelnuts and add grated coffee beans on top instead. 75 gm hazelnuts

40 gm caster sugar

60 ml (¼ cup) vodka

60 ml (¼ cup) coffee liqueur

60 ml (¼ cup) espresso coffee

Hazelnut gelato, to serve

1 Preheat oven to 180°C. Spread hazelnuts on an oven tray and roast until fragrant

(5-6 minutes), then tip into a tea towel and rub the skins off.

2 Heat a frying pan over medium heat, add hazelnuts, then gradually scatter sugar over, mixing continuously, until sugar caramelises and coats the nuts (2-3 minutes). Transfer to a tray lined with baking paper to cool, then coarsely chop.

3 Shake vodka, coffee liqueur and espresso in a cocktail shaker with ice to chill.

4 Place scoops of gelato in chilled glasses, pour espresso mixture on top, scatter with candied hazelnuts and serve.

Affogato All props stylist’s own. Trofie Phendei bowl (back) from The Design Hunter. Studio W Kyoto bowl (front) from David Jones. Tea towel from Città. Kofte Bowl (with tabbouleh) from Batch Ceramics. All other props stylist’s own. Stockists p182.