Raspberry Panna Cotta Tiramisu

Servings:

8-10 people

Ingredients:

For the coffee syrup:

• 1 cup strong brewed espresso
• 1 cup granulated sugar
• 2 cups water

For the panna cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup granulated sugar
• 8 oz mascarpone cheese
• 1 cup fresh raspberries

For the tiramisu layers:

• 12-16 ladyfingers
• 1/4 cup unsweetened cocoa powder
• 2 tbsp granulated sugar

Instructions:

1. Make the coffee syrup: In a medium saucepan, combine the espresso, sugar, and water. Heat over medium heat, stirring until the sugar is dissolved. Let it cool to room temperature.
2. Prepare the panna cotta: In a large bowl, whisk together the heavy cream, whole milk, vanilla extract, and granulated sugar. Let it sit at room temperature for 10-15 minutes or until it starts to thicken slightly. Fold in the mascarpone cheese until smooth. Stir in the fresh raspberries.
3. Assemble the tiramisu: Dip each ladyfinger into the coffee syrup for about 3-5 seconds on each side. They should be soft and pliable but not too wet. In a large serving dish, create a layer of ladyfingers. Sprinkle with cocoa powder and granulated sugar.
4. Create the panna cotta layers: Spoon the raspberry panna cotta mixture over the ladyfinger layer. Repeat this process two more times, ending with a layer of panna cotta on top.
5. Chill and serve: Cover the dish with plastic wrap and refrigerate for at least 3-4 hours or overnight. Slice and serve.

Notes:

• You can make the coffee syrup ahead of time and store it in an airtight container in the refrigerator for up to 2 weeks.
• The panna cotta mixture should be chilled before using, but not frozen. If you prefer a firmer texture, you can add more mascarpone cheese or chill it for a longer period.

Enjoy your Raspberry Panna Cotta Tiramisu!