Mascarpone Panna Cotta with Cinnamon and Coffee | culture: the word on cheese
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Mascarpone Panna Cotta with Cinnamon and Coffee

panna cotta

Mascarpone Panna Cotta with Cinnamon and Coffee

Cassy Vires
To serve panna cottas unmolded, as pictured, add an additional ½ teaspoon of gelatin powder to the recipe and spray 6-ounce ramekins with cooking spray before portioning. Unmold by running a sharp knife around the outside and inverting onto serving plates.
Servings 4


  • 1 cup heavy cream
  • 8 ounces mascarpone cheese
  • ½ cup granulated sugar
  • 2 teaspoons instant espresso powder
  • 1 vanilla bean scraped
  • 1 cup whole milk
  • ¼ ounce 1 package unflavored gelatin
  • ¼ cup unsweetened cocoa powder
  • 12 ladyfinger cookies


  • Combine heavy cream, mascarpone, sugar, espresso powder, and vanilla in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth. Remove from heat, cover, and set aside for 15 minutes.
  • Meanwhile, pour milk into a small bowl and sprinkle in gelatin powder. Set aside for 5 minutes to “bloom.”
  • Return heavy cream mixture to a low simmer over low heat. Add milk-gelatin mixture and stir until no lumps remain.
  • Divide custard evenly among serving glasses and refrigerate, uncovered, for at least 2 hours.
  • Just before serving, pulse cocoa powder and ladyfingers in a food processor until fine crumbs form. Sprinkle mixture over tops of set custards.

Photo Credit Jennifer Silverberg

Cassy Vires

Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

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