This showstopper of a dessert mashes up the bold caffeinated flavors of classic tiramisu with the perfectly wobbly, creamy perfection of panna cotta. A vanilla panna cotta base gets amped up with mascarpone, espresso powder, cocoa, and a generous glug of rum to capture all of the big bittersweet flavors of the Italian favorite. That base gets set with just enough gelatin to give it a jiggle yet not enough to resist a spoon. Once refrigerated for at least six hours, the base gets gussied up with a whipped cream, cocoa powder, and chopped, chocolate-covered espresso beans for good measure. When eaten together, the lot tastes shockingly of tiramisu, just without any obstacles to take away from the creamy texture.
Make sure to let your panna cotta base cool fully before adding the booze. If you add the alcohol while it is warm, the dairy mixture can break.
Recipe information
Total Time
45 minutes (plus 6 hours for chilling)
Yield
12 servings
Ingredients
2
1⅔
2
1
¾
2
1
8
4
3
Need to make a substitution?
Preparation
Step 1
Mix 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.) and 2 Tbsp. cold water in a large bowl; let sit 5 minutes to soften.
Step 2
Meanwhile, whisk 1⅔ cups whole milk, 2 Tbsp. instant espresso powder, 1 Tbsp. vanilla extract, ¾ cup plus 2 Tbsp. (175 g) sugar, 2 Tbsp. Dutch-process cocoa powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small saucepan to combine, then place over medium-high heat and bring to a very gentle simmer (a few bubbles are all you need), whisking occasionally. Immediately pour half of hot milk mixture over gelatin; stir to melt gelatin. Add 8 oz. mascarpone to remaining milk mixture in pan and stir to combine. Pour over gelatin mixture and whisk until smooth. Add 2⅔ cups heavy cream and whisk to combine. Let cool, then whisk in 3 Tbsp. dark rum. Strain mixture through a fine-mesh sieve into a 13x9" baking dish, cover with plastic wrap, and chill until set, at least 6 hours and up to 12 hours.
Step 3
When ready to serve, whisk a pinch of kosher salt and remaining 1⅓ cups heavy cream and 1 tsp. (4 g) sugar in a large bowl until soft peaks form. Dollop whipped cream over panna cotta and spread, swooshing decoratively as desired. Dust with cocoa powder; top with chopped chocolate-covered coffee beans if using.