Raspberry Panna Cotta Tiramisu Trifle

Servings

6-8 people

Ingredients

For the Ladyfingers:

• 1 package (12-16 count) of ladyfingers

For the Panna Cotta Cream:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 8 ounces fresh raspberries, pureed and strained

For the Tiramisu Cream:

• 8 ounces mascarpone cheese
• 1/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons instant coffee powder
• 2 tablespoons rum (optional)

Instructions

Step 1: Make the Panna Cotta Cream

In a medium saucepan, combine the heavy cream, whole milk, vanilla extract, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Remove from the heat and stir in the pureed raspberries. Let it steep for 10-15 minutes to allow the flavors to meld. Strain the mixture through a fine-mesh sieve into a clean container. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Step 2: Make the Tiramisu Cream

In a separate medium bowl, whisk together the mascarpone cheese, granulated sugar, cocoa powder, coffee powder, and rum (if using).

Step 3: Assemble the Trifle

Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side. They should be soft and pliable but not too wet.

In a large serving dish or individual glasses, create a layer of ladyfingers. You may need to trim them to fit your dish.

Next, spread half of the panna cotta cream over the ladyfingers, followed by half of the tiramisu cream.

Repeat the layers: ladyfingers, panna cotta cream, and finally tiramisu cream on top.

Step 4: Chill and Serve

Refrigerate for at least 3-4 hours or overnight. The flavors will meld together beautifully, and the textures will be divine.

Before serving, garnish with fresh raspberries and a sprinkle of cocoa powder if desired.

Note: This recipe combines elements from Raspberry Panna Cotta (#91) and Tiramisu (#35).