"This showstopper of a dessert mashes up the bold caffeinated flavors of classic tiramisu with the perfectly wobbly, creamy perfection of panna cotta. A vanilla panna cotta base gets amped up with mascarpone, espresso powder, cocoa, and a generous glug of rum to capture all of the big bittersweet flavors of the Italian favorite. That base gets set with just enough gelatin to give it a jiggle yet not enough to resist a spoon."
"Once refrigerated for at least six hours, the base gets gussied up with a whipped cream, cocoa powder, and chopped, chocolate-covered espresso beans for good measure. When eaten together, the lot tastes shockingly of tiramisu, just without any obstacles to take away from the creamy texture. Make sure to let your panna cotta base cool fully before adding the booze. If you add the alcohol while it is warm, the dairy mixture can break."
A vanilla panna cotta base is enhanced with mascarpone, espresso powder, cocoa, and a generous splash of rum to recreate the bittersweet, caffeinated profile of tiramisu. Gelatin is used sparingly so the custard sets with a soft jiggle but remains spoonable. The custard must cool fully before adding alcohol to prevent the dairy from breaking. After refrigerating for at least six hours the panna cotta is topped with whipped cream, dusted cocoa powder, and chopped chocolate-covered espresso beans for texture and visual contrast. Combined, the flavors and textures evoke tiramisu without cake layers.
Read at Epicurious
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