Assemble: ingredients.

Agar-Agar powder. You can substitute agar-agar with gelatin.

Tiramisu ingredients - Kahlua liqueur and coffee.

Combine coffee powder and brown sugar in a pan.

Add 1 teaspoon water and heat until sugar is completely dissolved.

Take it off the flame and pour in Kahlua liqueur. Whisk it well and set it aside.

Sprinkle agar agar powder in 1/2 cup of milk. Let it bloom for 5 minutes.

Meanwhile combine the remaining 1/2 cup milk with mascarpone cheese and cream in a saucepan.

Whisk it well. The mixture should be lump-free.

Pour in the agar-agar +milk mix to this mixture(the one that we had prepared earlier). Whisk it well.

Cook over low heat until agar agar is completely dissolved and the mixture is near to its boiling. Do not bring it to a boil.

Pour in sugar+coffee mixture. Keep stirring.

As the mixture coats the back side of your spoon,take it off the flame. Do not overcook.

The mixture will thickens more after cooling.

Consistency of Panna cotta before refrigerating.

Grease ramekin bowls with butter. Pour panna cotta in ramekins or any glass bowl and allow it to set for 1- 3 hours. With agar-agar panna cotta sets faster. Cover the ramekins with a plastic wrap to prevent a skin from forming on top.

Beautifully set tiramisu Panna Cotta.

Just before serving - 1. carefully run a knife along the ramekins to loosen panna cotta. 2. and place the ramekin in hot water to flip out the panna cotta from the bowl.

Unmold ramekin onto a serving plate. Panna cotta should jiggle it's way out of the ramekins.

Grab your spoon and dig in.

Watch it disappear. :)

For Coffee syrup- combine sugar and coffee in a saucepan. Bring it to a boil until the syrup is reduced to half its original size. Add vanilla essence, stir and remove from heat. Allow it to cool.

Drizzle panna cotta with a generous portion of coffee syrup and enjoy!!