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Coffee Sorbet

3 cups - organic costa rican sugar
750ml - filtered water
560ml - cooled coffee - cold brew/drip works best.
Combine sugar and water in a saucepan and bring to the boil.
Reduce heat and simmer without stirring until sugar dissolves.
Cool syrup.
Using your favourite brew method, brew and cool 560ml of coffee.
When coffee is cool, combine with syrup pour into sorbet maker.
When your desired consistency is reached, serve and enjoy on it’s own or with milk and cream!

Sensual Affogato


2 1/3 cups full fat milk

2 1/3 cups heavy cream

2 vanilla pods

2 teaspoons pure vanilla extract

3 large free range eggs

4 large egg yolks

1 1/8 cups costa rican sugar


Combine milk, and cream.

Slice vanilla pods, scrape out the seeds and add to a saucepan with milk and cream on a medium heat.

Bring to a slow boil then reduce heat and simmer for 30min, stirring occasionally.

Combine eggs, egg yolks and sugar. Beat until thick and smooth

Remove vanilla pods from saucepan.

Slowly pour and mix hot liquid with egg mixture with a slow and steady pour.

When combined pour back into saucepan on a medium heat and stir constantly until thick and custard-like.

Transfer to a bowl and stir in vanilla extract.

Place plastic wrap directly onto custard and chill completely.

When chilled, pour mixture into an ice cream machine.

Once desired consistency has been reached pour out and freeze.

Once frozen, prepare your espresso and scoop your ice cream.

Pour over and enjoy.

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