Photo of Tia Maria panna cotta by WW

Tia Maria panna cotta

Points® value
Total Time
30 min
25 min
5 min
This sophisticated set dessert makes the perfect finale for a special meal.



10 g, 6 sheets

Liqueurs, High Strength

90 ml, Tia Maria

Medium fat soft cheese

200 g

Vanilla Extract

1 teaspoon(s), level

Semi Skimmed Milk

400 ml

Ground Coffee

1 tablespoon(s), make up to 150 ml with water

Artificial sweetener

2 tablespoon(s), powdered


6 portion(s), medium, (physalis), to decorate (optional)


  1. Use a pair of scissors to snip the sheets of leaf gelatine into a shallow bowl. Spoon the Tia Maria over them and leave for 5 minutes, until slightly softened.
  2. Put the soft cheese into a saucepan with the vanilla essence and a little milk, whisking until smooth. Stir in the remaining milk to give a smooth liquid. Heat gently, stirring constantly until hot, but not boiling. Remove from the heat and add the gelatine and Tia Maria, stirring until the gelatine has dissolved. Add the coffee and sweetener, stirring to mix.
  3. Wet the insides of 6 x 150ml moulds or ramekin dishes. Fill with the Tia Maria mixture. Chill for about 3-4 hours, or overnight, until set.
  4. To release the desserts, dip them briefly into hot water and turn out onto serving plates. Decorate with the cape gooseberries (if using).


Gelatine sheets can vary in size, so do check the weight! If you’re not confident about turning out the desserts, just set them in attractive glasses or bone china tea cups.