No-bake · 20 min + chill
Arequipe Panna Cotta
Silky cream set with just enough gelatin and topped with a thin layer of arequipe.
Ingredients
- 250 ml strong coffee, cooled
- 250 g mascarpone
- 300 ml heavy cream
- 50 g sugar
- 1 tsp vanilla
- 200 g arequipe
- 200 g ladyfingers
- 2 tbsp cocoa powder
- Pinch of salt
Method
- Beat mascarpone, cream, sugar, vanilla and salt to soft, spreadable peaks.
- Warm arequipe briefly until easy to drizzle.
- Dip ladyfingers quickly in coffee and arrange a layer in a medium dish.
- Spread over half the mascarpone cream and drizzle with half the arequipe. Repeat the layers.
- Chill at least 6 hours, then dust generously with cocoa before serving.
Arequipe noteDip the ladyfingers quickly; soaking them too long makes the tiramisu watery.