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Tiramisu Panna Cotta


  • 4 cups heavy cream, cold
  • 1 tablespoon unflavored gelatin
  • 3/4 cups sugar
  • 2 tablespoons dry marsala wine
  • 1/4 cup plus 1 tablespoon espresso, or very strong coffee
  • whipped mascarpone, for topping (recipe below)
  • lady fingers, crumbled, for topping
  • cocoa powder, for topping
  • for the whipped mascarpone

for the whipped mascarpone

  • 3 tablespoons heavy cream
  • 1 cup mascarpone
  • 2 tablespoons sugar


  • Pour the cream into a large pan. Then, sprinkle the gelatin on top of the cream. Do not stir. Let it dissolve for 10 minutes.
  • Next, place the pan on the stove-top and turn the heat to medium. Begin to stir the mixture.
  • Once the cream is warm, about 7 minutes, add the sugar, marsala and espresso. Continue to cook until the sugar is dissolved, about 8 more minutes. Do not let the mixture boil.
  • Continually stir the cream until the gelatin dissolves completely, about 15 minutes total. It will look clumpy at first, but do not fear. Continue to stir until the cream is smooth.
  • Pour the cooked cream into a large serving bowl or individual serving bowls, cover and refrigerate at least 4 hours before serving.
  • Once the panna cotta is set, serve cold and top with cocoa powder, crumbled lady fingers and whipped mascarpone.

for the whipped mascarpone

  • Place all ingredients into a large bowl. Using a mixer, whipped on high until stiff peaks form. Serve chilled or place into the fridge up to one day before serving.


The chill time is dependent upon the serving bowls the panna cotta is placed in.