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Tiramisu panna cotta
25 m active | 14 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 519
  • Fat about 45g
  • Carbohydrates about 20g
  • Protein about 5g
This is needed
This is needed for 4 people
Coffee cream
  • 5 dl full cream
  • 1 dl milk
  • 40 g coffee beans
Panna cotta
  • 2 tbsp sugar
  • 3.5 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp amaretto
To serve
  • cocoa powder, to dust
  • 4 sponge fingers, crumbled
  • 4 ramekins, each holding approx. 150 ml, rinsed with cold water
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And that's how it's done
And that's how it's done
Coffee cream
Mix the cream, milk and coffee beans, cover and leave to infuse in the fridge for approx. 8 hrs. or overnight.
Panna cotta
Pour the cream through a sieve into a pan, bring to the boil with the sugar. Turn down the heat, reduce for approx. 10 mins. Stir the gelatine into the hot cream, stir in the amaretto. Pour the mixture through a sieve into a measuring jug and pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 6 hrs.
To serve
Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in warm water and turn out the panna cotta onto plates. Dust with cocoa powder, sprinkle with the crumbled sponge fingers.

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