Tiramisu Panna Cotta

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Tiramisu Panna Cotta 

looks fancy, but really takes only minutes

Tiramisu Panna Cotta


Tiramisu is one of my favorite desserts, only I have never made it.

For some reason it seems intimidating, even though I know it’s probably quite easy.

Last weekend it was HOT here. SO hot, that my husband suggested we hang out at the mall.

Yes, it was that hot.


Tiramisu Panna Cotta


We shopped, and lunched, and shopped some more just to NOT have to go back outside. Before heading home we stopped at this adorable little gelato shop {it has major AC} My choice…tiramisu.

It was delicious, but got me to thinking about making something that tasted like tiramisu without having to actually make tiramisu. Panna cotta came to mind first, which is odd because not only have I never made panna cotta, I’ve never even eaten panna cotta, it just sounded like a great idea.

Let me tell you, it was indeed a great idea. Panna cotta has got to be one of the easiest desserts to make. Literally it only cooks for like a minute, and when un-molded, it looks pretty darn fancy.

You can pretty much flavor it any way you like, but to get the tiramisu flavor I added Kahlua and Espresso Powder, and finished it with a dusting of cocoa powder.


Tiramisu Panna Cotta


The process is simple; heat the milk with gelatin {after the gel has bloomed}, whisk in the cream,sugar, and whatever flavors you are using. Once the sugar and gelatin have dissolved fully,pour  into your ramekins {the more shallow they are, the sooner your panna cotta will set up}

Chill for 4 – 5 hours

If you are pressed for time, pour the panna cotta in wine goblets so that you don’t need to unmold them

If you are using ramekins, run a sharp knife around the edge before plating.

If you prefer to keep these G rated, use Kahlua Syrup {it’s just as yummy}

I was really nervous to un-mold them, but they slipped right on out.

One of these days I will get around to making tiriamisu, but for now I’m happy with my panna cotta; maybe a little too happy {I’ve been hiding them from my family so I can eat them all by myself.}


Tiramisu Panna Cotta



Tiramisu Panna Cotta


  • 1 cup of milk
  • 1 envelope of unflavored gelatin
  • 1 1/2 cup heavy cream
  • 1/4 cup mascarpone
  • 1/3 cup sugar
  • 3 Tbsp Kahlua
  • 2 Tbsp instant espresso powder
  • cocoa powder for dusting


  • In a small saucepan, sprinkle the gelatin over the milk, allow to soften and "bloom" for about a minute
  • heat on low, just until the gelatin dissolves {about 60 seconds}
  • In another saucepan whisk together cream and mascarpone until smooth
  • add the sugar, Kahlua, and espresso powder
  • Heat over med-low until the sugar and espresso have dissolved
  • whisk in the milk/gelatin
  • pour into 4 or 6 ramekins {depending on the size}
  • cover and chill at least 4 hours or overnight
  • to un-mold them, dip the ramekins into hot water for a few seconds, run a sharp knife around the edge, and invert onto a plate
  • dust with cocoa powder


recipe source| French Press





tiramisu panna cotta