Fill one-quarter of each glass with the vanilla gelato. The best way to scoop is by scraping your spoon across the surface of the gelato, rather than digging your spoon down into it. Go ahead and be a little generous with each scoop!
Place the glasses in the freezer for about 30 minutes or until the gelato is nice and firm. The firmer, the better for when you add the freshly brewed espresso.
Pour three tablespoons of espresso into each glass. Make sure it isn’t piping hot or the gelato will melt rapidly.
Sprinkle some espresso beans on top and serve right away. Everyone will be shouting "Mama mia!’ once they get a taste.
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