Ingredients

Instructions

  1. Combine milk, espresso powder, and sugar in a large saucepan.
  2. Heat just enough to dissolve the sugar and espresso powder.
  3. Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
  4. combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
  5. Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
  6. Melt chocolate in a double boiler, over a slow simmer.
  7. Use as low a heat as you can to avoid taking the chocolate out of temper.
  8. Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
  9. Refrigerate until ready to use.
  10. When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
  11. Freeze gelato in ice cream maker to manufacturers instructions.
  12. Make sure it is very cold going in, so the texture will be dense and creamy.
  13. Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
  14. Warm nutella in a double boiler, until it has the consistency of hot fudge.
  15. To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.