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Dessert
Tiramisu Panna Cotta
Bon Appetit's showstopper dessert from Jesse Szewczyk — a wobbly vanilla panna cotta amped up with mascarpone, espresso, cocoa, and dark rum to capture all the bittersweet flavors of classic tiramisu, topped with whipped cream and cocoa.
Ingredients
- 2 envelopes unflavored powdered gelatin (about 1 tbsp plus 2 tsp)
- 1 2/3 cups whole milk
- 2 tbsp instant espresso powder
- 1 tbsp vanilla extract
- 3/4 cup plus 2 tbsp plus 1 tsp sugar, divided
- 2 tbsp Dutch-process cocoa powder, plus more for dusting
- 1 tsp kosher salt, plus more
- 8 oz mascarpone
- 4 cups heavy cream, divided
- 3 tbsp dark rum
- Chopped chocolate-covered coffee beans, for topping (optional)
Instructions
- Mix gelatin with 2 tbsp cold water in a large bowl; let sit 5 minutes to soften.
- Whisk milk, espresso powder, vanilla, 3/4 cup plus 2 tbsp sugar, cocoa, and salt in a saucepan; bring to a gentle simmer over medium-high. Pour half over the gelatin and stir to melt. Add mascarpone to the remaining milk mixture and stir to combine, then pour over the gelatin and whisk until smooth. Add 2 2/3 cups cream and whisk to combine.
- Let cool, then whisk in the rum. Strain through a fine-mesh sieve into a 13x9-inch baking dish, cover with plastic wrap, and chill until set, at least 6 hours.
- To serve, whisk the remaining 1 1/3 cups cream with 1 tsp sugar and a pinch of salt until soft peaks form. Dollop over the panna cotta, dust with cocoa powder, and top with chopped chocolate-covered coffee beans if desired.
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