Tiramisu Panna Cotta

Updated: Feb 29, 2020

What's Xmas without all the goody desserts? I posted this dish before on my Instagram quite some time ago. I was trying to use whatever I have in the kitchen to create a simple tiramisu; the whole panna cotta thingy just popped into my head. You know, one of those light bulb moments.

That was how this dish is born. I thought of serving this creation for the Xmas dinner and also take the opportunity to really do it properly and better this time. I added a sweet dessert Italian wine to my panna cotta this time to bring out that tiramisu vibe. On top of that, I also added all the glistering gold flakes to make it grander.

Ain't that a beauty? In my opinion, there is still room for improvement and it is far from perfect as I'd gathered some feedback that the savoiardi doesn't really go along with the panna cotta. I will re-visit this recipe in the future to perfect it for sure. In the meantime, let's enjoy this adorable dessert this Xmas with your love ones. Merry Xmas!


(Make 6 panna cotta)

  • Panna Cotta:

  • Gelatin Powder, 2.5 TBSP

  • Heavy Whipping Cream, 400g

  • Whole Milk, 75g

  • Caster Sugar, 100g

  • Espresso Freshly Brewed, 50g

  • Italian Sweet Dessert Wine Preferable Vin Santo, 50g

  • For Serving:

  • Espresso Freshly Brewed, 20g

  • Italian Sweet Dessert Wine Preferable Vin Santo, 20g

  • High Quality Unsweetened Cocoa Powder Preferably Valrhona, For Dusting

  • Savoiardi, 6

  • High Quality Dark Chocolate Preferably Valrhona, For Garnishing

  • Edible Gold Flakes, For Dusting


  • Sauce Pot

  • Ramekins, 6


  1. Prepare the panna cotta.

  2. Prepare the ramekins in a bowl of ice water bath.

  3. Set gelatin in a small bowl with 5 TBSP of water.

  4. In a sauce pot over medium-low heat, add cream, milk and sugar.

  5. Whisk lightly to combine well and until the sugar has dissolved.

  6. Bring it up to a simmer.

  7. As soon as it starts to simmer, remove from heat.

  8. *Do not allow the mixture to boil.*

  9. Immediately, add in espresso, wine and gelatin.

  10. Whisk to combine well and until the gelatin has dissolved.

  11. Pour the mixture into the ramekins.

  12. *Do not wipe the ramekins dry. Use them right outta the ice water bath. This is to ensure that the panna cotta will be unmolded with ease.*

  13. Chill in the fridge to set, preferably 6 hours to overnight.

  14. To serve.

  15. In a shallow bowl, add in espresso and wine.

  16. Stir to combine well.

  17. Chill in the fridge until ready to use.

  18. Prepare a bowl of hot water bath.

  19. Leave the ramekin of panna cotta in the hot water bath for about 45 sec to 1 min.

  20. As soon as the panna cotta can start to wobble, remove from the water bath.

  21. *Do not leave it in the hot water bath for too long, or the panna cotta will melt.*

  22. Carefully unmold onto a serving plate.

  23. Dust with cocoa powder over the top.

  24. Soak the savoiardi in the espresso mixture.

  25. *Do not soak for too long, preferably a few turns in the espresso mixture.*

  26. Lean the savoiardi at the side of the panna cotta.

  27. Use the back of a knife and scrape the chocolate and garnish over the top.

  28. Lastly, sprinkle the gold dust over the top.

  29. Serve immediately.

#tiramisu #dessert #pannacotta #indulgence

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