Tiramisu Panna Cotta

Ingredients

• 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)
• \1 2/3 cup swhole milk
• 2 Tbsp. instant espresso powder
• 1 Tbsp. vanilla extra ct
• 3/4 cup plus 2 Tbsp. plus 1 tsp. (179 g) sugar, divided
• 2 Tbsp. Dutch-process cocoa powder, plus more for dusting
• 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt, plus more
• 8 oz. mascarpone
• 4 cup sheavy cream, divided
• 3 Tbsp. dark rum
• Chopped chocolate-covered coffee beans (for topping; optional)

Instructions

1. Mix 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.) and 2 Tbsp. cold water in a large bowl; let sit 5 minutes to soften.
2. Meanwhile, whisk 1⅔ cups whole milk, 2 Tbsp. instant espresso powder, 1 Tbsp. vanilla extract, ¾ cup plus 2 Tbsp. (175 g) sugar, 2 Tbsp.
3. Dutch process cocoa powder, and 1 tsp.
4. Diamond Crystal or ½ tsp.
5. Morton kosher salt in a small saucepan to combine, then place over medium high heat and bring to a very gentle simmer (a few bubbles are all you need), whisking occasionally.
6. Immediately pour half of hot milk mixture over gelatin; stir to melt gelatin.
7. Add 8 oz. mascarpone to remaining milk mixture in pan and stir to combine.
8. Pour over gelatin mixture and whisk until smooth.
9. Add 2⅔ cups heavy cream and whisk to combine.
10. Let cool, then whisk in 3 Tbsp. dark rum.
11. Strain mixture through a fine mesh sieve into a 13x9" baking dish, cover with plastic wrap, and chill until set, at least 6 hours and up to 12 hours.
12. When ready to serve, whisk a pinch of kosher salt and remaining 1⅓ cups heavy cream and 1 tsp. (4 g) sugar in a large bowl until soft peaks form. Dollop whipped cream over panna cotta and spread, swooshing decoratively as desired. Dust with cocoa powder; top with chopped chocolate covered coffee beans if using.