Tiramisu Panna Cotta Recipes

TIRAMISU

Tiramisu image

For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.

Provided by Giada De Laurentiis

Categories dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

*6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

Steps:

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.

TIRAMISU PANNA COTTA

Tiramisu Panna Cotta image

This recipe comes from meals.com - quick and easy, with the mahvelous flavors of tiramisu! Cooking time is actually chilling time.

Provided by Pinay0618

Categories Dessert

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

nonstick cooking spray
2 teaspoons unflavored gelatin
1/4 cup water
1 cup tiramisu flavor coffee-mate liquid coffee creamer
1 cup whipping cream
1/4 cup sour cream
2 teaspoons instant coffee granules
finely grated dark chocolate or cocoa powder

Steps:

SPRAY six 4-ounce ramekins or custard cups with nonstick cooking spray.
SPRINKLE gelatin over water in a small bowl; let stand for about 5 minutes or until softened.
WHISK Coffee-mate, cream, sour cream and coffee granules in small saucepan; cook over medium-low heat, whisking constantly, until coffee is dissolved. Add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.
POUR into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.
TO UNMOLD, run a small knife around top rim of each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen. Garnish with grated chocolate or cocoa powder.

Nutrition Facts : Calories 239.4, Fat 24.4, SaturatedFat 15.2, Cholesterol 85, Sodium 38.1, Carbohydrate 3.2, Sugar 0.1, Protein 2.9

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