Tiramisu Panna Cotta
Absolutely delicious and creamy Tiramisu Panna Cotta is a fail-proof dessert recipe. A crowd-pleasing dessert perfect for your next gathering or holiday party!
Hello there, what are your plans for father’s day? On this special day, I plan to make a simple and delightfully delicious recipe – Tiramisu Panna Cotta. One of my favorite no-bake desserts that are super easy to make and can be adapted to different flavors like fresh fruits, vanilla, custard, chocolate, coconut …. the list is endless!
This recipe combines the wonderful flavors of cream, mascarpone cheese with Kahlua liqueur and coffee in one single dessert. It’s so creamy and utterly delicious!
Wondering what Panna cotta is? It’s a classic dessert which means “cooked cream” in Italian. This creamy dessert is similar to puddings and flan, but instead of eggs, gelatin or agar-agar is used to attain that creamy texture.
What I love about Tiramisu Panna Cotta is that its –
- Very forgiving
- Requires no cooking skills
- Comes together in 15 minutes
- Uses handful of ingredients
- and as an added bonus – it’s a perfect make-ahead dessert that will surely impress your family and friends!
Now on to the recipe!
For this recipe, I have used tiramisu flavors – mascarpone cheese, coffee and Kahlua liqueur. But you can substitute above ingredients with any seasonal pureed fruit and flavor (though some changes would be needed in the recipe).
To make Panna cotta, the cream is heated with milk, cheese, and agar-agar. Later tiramisu flavors are added and cooked on low heat until it coats the back of your spoon. Do NOT overcook the mixture.
The texture of pannacotta should be wiggly, velvety and smooth. Overcooking may result in chewy and rubbery pannacotta. This mixture will thicken more after cooling.
Few words about Agar-Agar –
Agar-agar is a gelatin-like substance made primarily from algae. It’s entirely vegetarian and a great substitute for gelatin. It comes in three forms: powdered, strands and flakes.
Powdered agar agar can be substituted for the same quantity of powdered gelatin in a recipe. 1 tsp of gelatin = 1 tsp agar powder = 1 Tbsp agar flakes.
Unlike gelatin, agar-agar can be boiled and re-heated again if necessary.
Compared to gelatin, agar-agar has stronger setting properties and sets in less time (takes just 1 hour to set). In fact, agar-agar desserts will start setting at room temperature although its always advised to store agar-agar based desserts in the refrigerator.
When all set, run a knife all around the ramekin to loosen pannacotta or place the ramekin in hot water for few seconds and pannacotta should jiggle its way out of the ramekins. Serve with a generous portion of coffee syrup and enjoy!!
This creamy and refreshing dessert will soon become your family favorite too! Do give it a try and if you happen to make it drop me a note below or share your yummy pics @facebook. Would love to see your creation!
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