Chef's Dessert Platter Recipe
featuring: Tiramisu, Cannoli, Panna Cotta, and Crème Brûlée
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Ingredients
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Tiramisu (makes about 6 individual servings)
Cannoli (makes about 8 filled shells)
Panna Cotta (makes 6 servings in 150ml molds)
Crème Brûlée (makes 4 ramekins, 180ml each)
Method
Tiramisu (assemble ahead; chill at least 6 hours)
- 1
Prepare espresso and soak
Brew strong espresso and let it cool to room temperature (about 360 ml). Stir in the coffee liqueur if using. Transfer to a shallow dish for dipping ladyfingers.
- 2
Make zabaglione-style mascarpone filling
In a heatproof bowl, whisk the 6 egg yolks with 150 g granulated sugar. Place the bowl over a simmering pot of water (double boiler). Whisk constantly until the mixture is pale, thick, and ribbons when lifted, about 6–8 minutes, and it reaches about 70–75°C if using a thermometer. Remove from heat and let cool slightly. Fold in the 500 g mascarpone until smooth.
- 3
Whip cream
In a chilled bowl, whip 240 ml heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until homogenous and light. Do not overmix.
- 4
Assemble
Quickly dip each ladyfinger (one at a time) into the espresso for 1–2 seconds—do not soak. Line the bottom of individual serving glasses or a 20x20 cm pan with a single layer of dipped ladyfingers. Spread half of the mascarpone mixture over the layer. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone. Smooth the top.
- 5
Chill and finish
Cover and refrigerate at least 6 hours or preferably overnight. Just before serving, dust the top with 2 tbs unsweetened cocoa powder and sprinkle grated dark chocolate over each portion.
Cannoli (fill just before serving)
- 6
Prepare ricotta filling
Place 450 g very well-drained ricotta in a bowl. Whisk until smooth (use a food mill or fine sieve for silkier texture if desired). Add 120 g powdered sugar and 1 tsp vanilla extract; mix until combined. Fold in 80 g mini chocolate chips and 40 g candied orange peel if using. Taste and adjust sweetness.
- 7
Pipe into shells
Transfer filling to a piping bag fitted with a medium tip. Pipe filling from both ends toward the center into each shell to avoid breakage. Leave a small gap in the middle if you like presentation with exposed shell pattern.
- 8
Finish
Dip each end of a filled cannoli into the chopped pistachios. Dust lightly with powdered sugar just before serving. Keep refrigerated and fill shells no more than 1–2 hours ahead to prevent sogginess.
Panna Cotta (make ahead; chill 4+ hours)
- 9
Bloom gelatin
If using gelatin sheets: soak 6 g gelatin in 60 ml cold water for 5 minutes until softened. If using powdered gelatin: sprinkle over 60 ml cold water and let bloom 5 minutes.
- 10
Heat cream and milk
In a saucepan, combine 600 ml heavy cream, 150 ml whole milk, and 80 g granulated sugar. Split the vanilla bean lengthwise, scrape seeds into the pan and add the pod (or add 1 tsp vanilla extract later). Warm over medium heat, stirring, until sugar dissolves and mixture is hot but not boiling (do not boil).
- 11
Add gelatin and cool
Remove vanilla pod. Remove pan from heat and stir in the bloomed gelatin until fully dissolved. If you used extract, stir it in now. Let the mixture cool for 5–8 minutes, stirring occasionally.
- 12
Mold and chill
Divide the mixture among six 150 ml molds or ramekins. Cover and refrigerate until set, at least 4 hours or overnight. To serve, unmold by briefly dipping the bottoms in warm water and inverting onto a plate. Serve with 200 g berry compote or fresh berries spooned over or alongside.
Crème Brûlée (finish with brûlée brûlée just before serving)
- 13
Preheat oven and prepare custard
Preheat oven to 150°C (300°F). In a saucepan, split the vanilla bean and scrape seeds into 500 ml heavy cream; add the pod. Warm the cream over medium heat until it begins to steam but not boil. Remove from heat and let steep for 10–15 minutes to infuse vanilla. Remove and discard the vanilla pod.
- 14
Mix yolks and sugar
In a bowl, whisk 6 egg yolks with 80 g granulated sugar and a pinch of salt until the mixture lightens slightly (do not incorporate too much air).
- 15
Temper and combine
Slowly pour the warm cream into the yolk mixture in a thin stream while whisking constantly to temper. Strain the custard through a fine sieve into a jug to remove any stray solids.
- 16
Bake in water bath
Place four 180 ml ramekins in a deep baking dish. Divide the custard among ramekins. Pour hot (not boiling) water into the baking dish so it comes halfway up the sides of the ramekins. Bake at 150°C for 30–40 minutes, until custards are set at the edges but slightly wobbly in the center. Remove ramekins from water bath and cool to room temperature. Refrigerate at least 2 hours or up to 2 days.
- 17
Caramelize sugar
Just before serving, evenly sprinkle 15 g of the 60 g granulated sugar over each custard (about 1 tbs per ramekin). Use a kitchen torch to melt and caramelize the sugar to a deep amber crisp crust. If you don't have a torch, place ramekins under a very hot broiler for 1–3 minutes watching closely. Let sit 1–2 minutes for the sugar to harden before serving.