An Italian espresso soufflé with roasted coffee depth, restrained sweetness, and a soft, moist center.

Crema al Mascarpone e Caffè (Italian Mascarpone Espresso Cream) This cream is governed by one number: how much liquid a mascarpone emulsion will accept before it gives up. Coffee is almost entirely water, and mascarpone is a fat suspension held by a fragile acid set. The whole recipe is therefore an exercise in getting the maximum coffee flavour into the bowl with the minimum coffee volume, which means reducing the espresso rather than adding more of it. Yield: 6 servings. Pr

Espresso is part of the rhythm of daily Italian life, and it gives panna cotta a distinctly Italian aromatic identity. The challenge is keeping the coffee recognizable after it meets cream without adding so much liquid or bitterness that the structure becomes weak.