Combining two of the most delicious Italian desserts: Tiramisu flavored Panna Cotta!

The trend of the crossover desserts, that combines the characteristics of different, favorite desserts, hits the Italian tradition: get to know the tiramisu panacotta!

Panacotta is undoubtedly one of the most popular Italian desserts. Although it appears only in the 1960s, it is not lacking in any Italian restaurant, while the Piedmont region, where the panakota originates, has included this sweet sweet among its traditional products - as well as tiramisu.

In Italian, Panna Cotta means "cooked cream", and its name fully describes it as it consists of cream and milk cooked and solidified with gelatin. Cool and light, panacot can be the basis for a variety of companions, as we find it served with fruit syrup, caramel, chocolate and countless other variations, while various flavors can be added to the body itself.

A special recipe, winning those who taste it, skillfully marries Piedmont's two traditional sweets: Panacotta and Tiramisu! Pancake with tiramisu flavor is delicious, with intense tensions and flavors from the espresso, easy to prepare and even lighter than Tiramisu - without having the raw eggs required for this, which many are looking to avoid.

What do you need for a Tiramisu flavored Panacotta?

• 1 cup of milk
• 1 sachet of gelatin powder
• 1 ½ cup of cream
• ¼ cup mascarpone cheese
• 1/3 cup of sugar
• 3 tablespoons of coffee liqueur 
• 2 tablespoons of espresso coffee

How is Tiramisu flavored panacotta prepared?

• In a saucepan, heat the milk and dissolve the gelatin very well
• In another saucepan, mix well the cream and mascarpone
• Add the coffee liqueur, espresso and sugar and heat to a low heat until the mixture is homogenized
• Add the milk / gelatin mixture and mix
• Divide in 4-6 forms and after they are brought to room temperature, put them in the refrigerator for at least four hours
• Sprinkle with a mixture of cocoa and espresso and serve

Tips for a delicious Tiramisu flavored Pannacotta

• Adding the coffee liqueur will result to a more intense coffee taste. If you want a flavor that comes closest to traditional tiramisu, you can replace it with marsala wine.
• Pay attention to gelatine, which must be completely dissolved, so that your dessert has the right texture.
• If we have difficulty taking the sweets out of the forms, you can squeeze the forms in hot water for a few seconds.
• You can completely omit the cocoa for even stronger coffee taste.
• For a proper texture and rich flavor, the recipe requires whole milk and full fat cream as the removal of fat removes points from the sweet. But beware of calories!
• You can garnish the panacottas by placing a whole coffee bean in the center of each.
• You can add a little more coffee if you want its taste even more intense - as long as you do not overdo it, because the sweet is going to taste bitter.
• If you have kids at your table, do a few cocoa panacottas instead of espresso. They will have a similar appearance, but not caffeine, not recommended for children.

We love tradition and traditional recipes, but we also love the unexpected combinations that arise when two or more sweet desserts are combined. If you have any doubts about this, a tiramisu-flavord panacotta is enough to convince you!