Tiramisu Panna Cotta

MariasMenu completed 15 years this June! As usual, am way behind celebrating (if you can call it that) the occasion.

Honestly, we (Jose and myself) are not much into big-time celebrations of anything. Sometimes, I wish we were but somehow we aren't!

Anyways, 15 years of blogging is a milestone, and am grateful for it. Though these days am not very active with this space, I wanted to share my happiness with you. After all, YOU made this happen :)

Thank You for being a part of our journey and for making us a part of yours as well.

I wanted to share this Tiramisu Pannacotta recipe with you. If you are a coffee lover, it's a must-try for you. Panna Cotta is one of the easiest desserts that you can make and it's a crowd-pleaser too.

Please check out the Salted Caramel Pannacotta recipe, it's a fan favorite.

Here is the recipe…

Recipe from here

Please refer to notes for serving suggestions

Tiramisu Pannacotta
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Tiramisu Panna Cotta

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Author: Maria Jose Martin


  • ½ cup Full fat milk
  • 1 (7 gms) Envelope unflavored gelatin
  • 2.5 cups Heavy/whipping cream
  • ½ cup Sugar
  • 4 ounces (113 gms) Mascarpone cheese (softened)
  • 1 tbsp Instant coffee powder
  • 1 vanilla bean (split lengthwise and seeds scraped (refer notes for substitute))


  • Into a medium bowl, pour milk, and sprinkle with gelatin. Let stand until gelatin softens, about 15 minutes.
  • Meanwhile, in a large saucepan, combine cream, sugar, mascarpone, instant coffee powder, and vanilla bean and seeds. Bring the mixture to a low boil over medium heat, whisking until sugar dissolves, about 1 minute. Remove from heat; cover and let stand for 10 minutes.
  • Remove vanilla bean. Return cream mixture to a low boil. Add gelatin mixture, and stir until dissolved.
  • Divide cream mixture among 8 (½-cup) ramekins.
  • Refrigerate, uncovered, until mixture is set, at least 6 hours.
  • Run a thin, sharp knife around the edge of each panna cotta. Invert ramekins onto dessert plates, allowing panna cotta to settle out onto plate. Serve with warm Espresso Caramel Sauce.


I served it with some whipped cream. You can serve it with ice cream or Espresso Caramel sauce (recipe follows). You can refrigerate it for 2-3 days. 
  1. 1½ cups heavy whipping cream
  2. 1½ cups light brown sugar
  3. 6 tablespoons unsalted butter
  4. 2 tablespoons instant espresso powder
  5. Pinch salt
  1. In a medium saucepan, combine cream, sugar, butter, espresso powder, and salt. Bring mixture to a low boil over medium heat, and cook, stirring constantly, until thickened and mixture coats the back of a wooden spoon, about 20 minutes. Let caramel cool until just warm (hot caramel will melt panna cotta).
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