A few hours before you plan to serve the affogato, arrange 4 scoops of ice cream on a baking tray lined with baking paper. Place in the freezer. (This is optional. You can scoop the ice cream later on if you prefer.)
Just before you’re ready to serve, make up 200ml coffee in a jug or cafetière.
Divide three-quarters of the berries among four small bowls or glasses and top each with a scoop of ice cream. Scatter with shortbread crumbs and pour over the coffee. Sprinkle with the chocolate and offer the extra berries on the side.