This summer, Annabel Langbein is ditching pavlova for the affogato.
She says it is the perfect summer treat because of its simplicity and icy cold relief on a hot summer's day.
"The trick is to use really good vanilla ice cream and then a shot of good espresso. Adding a dash of liqueur amps it up to another level."
Langbein usually holidays at Wainui Beach in Gisborne but will be staying in Wanaka this summer.
"The garden down here is so thrilling it is hard to be away from, and there is a softness to lakeside life that you don't get by the sea. I love walking down for a swim in the morning."
There is a pile of books calling her name and a hammock that she intends to spend a lot of time in.
Langbein says while affogato is her dessert-of-choice this summer, pavlova will always have a soft (marshmallowy) spot in her heart - she likes to pile her pavlovas high with masses of cream and lush summer fruits.
To rinse down a delicious dessert she recommends a strawberry daiquiri: "It's a great cocktail to wind down with on a lazy summer evening, and you can change the fruit, it's lovely made with peaches and raspberries as well."
Annabel's Affogato recipe
Prep time: 5 mins
Serves: 8
About 2 cups of strong, hot espresso coffee
About a cup of coffee liqueur or other liqueur
8 scoops (about 1 litre) vanilla ice cream
Mix together hot coffee and kahlua or other liqueur. Place a generous scoop of ice cream into each of 8 serving bowls or glasses. Serve immediately with the liqueur coffee in a jug or small shot glasses on the side.
Pour hot coffee over cold ice cream and enjoy.
Win a free cookbook
Today's summer recipe comes from Annabel Langbein: A Free Range Life, a guide to easy summer meals and food ideas from one of New Zealand's most popular cooks. It features more than 150 recipes and inspiration for everything from breakfasts to barbecues.
The Weekend Herald has three copies, each worth $19.95, to give away. Just email newsdesk@nzherald.co.nz with your name, address and phone number and put "cookbook'' in the subject line.