We got a new toy in our Test Kitchen today: a Nespresso machine! The machine is not only beautifully designed, but it's also incredibly easy to use and makes a super-smooth cup of espresso, every time (so it seems)! There are a few avid coffee drinkers amongst our Test Kitchen team, so this is definitely a welcome addition to our kitchen. I couldn't resist turning my first espresso into one of my all-time favourite desserts: affogato! Often served in Italy, affogato is made with a scoop (or two) of ice cream or gelato, topped with an espresso shot. The coffee gently melts the ice cream, blending both flavours into one lusciously decadent treat. This version includes a little melted chocolate on top, which, in my book, is never a bad thing. This is a great dessert to serve for guests if you're entertaining. There's definite wow factor when you pour the espresso over the ice cream, yet it's so incredibly easy to put together. Just make sure you get really good ice cream (and coffee!)—it makes all the difference! Vanilla-Chocolate Affogato Makes: 1 serving • 2 scoops vanilla bean ice cream • 30 g (1 oz) semisweet chocolate, chopped and melted • 1 shot espresso Place vanilla bean ice cream in a bowl, top with melted chocolate. Place in freezer until chocolate hardens, about 5 minutes. Pour espresso over top. Photography by Jennifer Bartoli