We partnered up with our pals at Graza and dessert creator Jamie Rothenberg (@foodjars) to create a recipe for the perfect personal tiramisu...

We partnered up with our pals at <a href="https://www.graza.co/" target="_blank" rel="noopener noreferrer">Graza</a> and dessert creator Jamie Rothenberg (<a href="https://www.instagram.com/foodjars/" target="_blank" rel="noopener noreferrer">@foodjars</a>) to create a recipe for the perfect personal tiramisu. It&apos;s sweet, packed with coffee flavor, and topped with a delectable combination of fresh olive oil and sea salt.You can&apos;t go wrong with a combination of coffee, cocoa, creamy marscapone, fresh Graza drizzle and sea salt. This recipe marries all the beauty of a traditional tiramisu with the ease of a single serve dessert and is kicked up a notch with the flavor of top of the line olive oil and coffee.&#xA0;The recipe was developed and written by foodie creator Jamie Rothenberg (<a href="https://www.instagram.com/foodjars/" style=" text-decoration: none;" target="_blank" rel="noopener noreferrer">@foodjars</a>). Ingredients<ul><li>Partners Coffee (recommended: Bedford, Manhattan, or Elevate)</li><li>Graza &#x201C;Drizzle&#x201D; Olive Oil</li><li>&#xBD; Cup - Mascarpone, Room Temperature</li><li>2 Tablespoons - Confectioner&#x2019;s Sugar</li><li>1 Teaspoon - Vanilla Extract*</li><li>Ladyfingers*</li><li>3-4 Tablespoons - Coffee liquor, Dark Rum or Brandy*</li><li>Cocoa Powder, for garnish</li></ul> Directions<ul><li>Brew your coffee:<ol><li>To brew 8oz coffee, you will need 20g of coffee and 8 oz (235g) of water</li><li>Brew concentrated coffee using the method of your choosing. We recommend using 4 2oz shots of espresso, if it&#x2019;s available to you. For something similar using a Moka Pot, <a target="_blank" rel="noopener noreferrer" href="https://help.partnerscoffee.com/en-US/moka-pot-4302308" style=" text-decoration: none;">follow this guide</a> and brew 8oz of your favorite coffee.</li><li>Let coffee cool to room temp before use</li></ol></li><li>To prepare the mascarpone cream:<ol><li>Add heavy cream and confectioners&#x2019; sugar to a mixing bowl, whipping on medium-high speed until medium-stiff peaks form. Note: I use a stand mixer, and to make the process easier, I put my bowl &amp; whisk in the freezer for 15 mins beforehand.</li><li>Set the mixer to low. Slowly incorporate vanilla and room-temp mascarpone into the whipped cream, a little bit at a time. Use a rubber spatula to ensure everything is mixedgg through. Once combined, set aside; do not over mix.&#xA0;At this point, I like to add the cream mixture into a piping bag for easier assembly.</li></ol></li><li>Begin your assembly:<ol><li>Add Kahlua to the cooled coffee, more or less depending on how boozy you wish. Mix well. Pour into a shallow dish.</li><li>Begin assembly: lightly dip ladyfingers into coffee mixture, then place into your vessel. I snapped my cookies in half so they snugly fit at the bottom of the glass. Take your Graza Drizzle, and squeeze over the lady fingers. Top with a layer of cream. Continue with a layer of coffee dipped cookie, light squeeze of oil, layer of cream until you fill the glass.</li><li>Use a fine mesh sieve to dust cocoa powder on top; Refrigerate for a min of 2 hours. Serve with a drizzle of Graza, and flakey salt.</li></ol></li></ul> Notes<ul><li>I prefer using a ground vanilla extract, but liquid works fine too.</li><li>My package of ladyfingers was 7oz, and I used half the pack to fill my two wine glasses. You may use more or less depending on the size of your containers.</li><li>For your espresso, you&#x2019;ll want to use 18g of coffee for a 2oz shot, repeating the process four times for a total of 8oz of liquid.</li></ul>

Olive Oil Tiramisu

Our friends at Campbell & Co. crafted this Dark Chocolate Espresso Brownie recipe for gooey, chocolatey, salt-topped brownies that come together in just a few minutes using simple ingredients, and made extra-special with Partners Coffee...

Coffee is known to enhance chocolate&#x2019;s flavor when baking, which means there is no more perfect of a place than brownies to use your favorite from Partners! Our friends at <a href="https://campbellandco.nyc/" title="Campbell and Company NYC website link from Partners Coffee" rel="noopener" target="_blank" style=" text-decoration: inherit;">Campbell &amp; Co.</a> crafted this recipe for gooey, chocolatey, salt-topped brownies that come together in just a few minutes using simple ingredients.We recommend using <a href="https://www.partnerscoffee.com/products/elevate" title="Partners Coffee Elevate product page link" rel="noopener" target="_blank" style=" text-decoration: inherit;">Elevate</a> or <a href="https://www.partnerscoffee.com/products/flatiron" title="Partners Coffee Flatiron product page link" rel="noopener" target="_blank" style=" text-decoration: inherit;">Flatiron</a> for the espresso powder, but even our lighter more delicate roasts will lend an excellent depth of flavor. Alternatively, try our <a href="https://www.partnerscoffee.com/collections/instant-coffee" title="Partners Coffee Specialty Instant Coffee Collection Page" rel="noopener" target="_blank" style=" text-decoration: inherit;">Specialty Instant Coffee</a> in place of the ground coffee for a quick and easy substitute.Note: This recipe calls for a large baking sheet - but you can also use a regular brownie pan, a fun-shaped tin, or even small ramekins for personal servings with an extra crispy crust, but you&#x2019;ll need to monitor the brownies as they bake to ensure they do not overcook. When we made this recipe, we substituted a heart shaped brownie pan and four single serve ramekins. Begin with 6 minutes, sprinkle salt, and then monitor in 5-10 minute intervals to ensure they are cooked through. If you prefer your brownies on the fudgier side, pull them out of the oven as soon as a knife or toothpick comes out nearly clean. Ingredients<ul><li id="isPasted">10g Finely-Ground Espresso</li><li>454g 60% Chocolate Buttons or Pieces</li><li>454g Unsalted Butter</li><li>241g All Purpose Flour</li><li>85g Cocoa Powder</li><li>3g Kosher Salt</li><li>794g Sugar</li><li>2tsp Vanilla Extract</li><li>10 Large Eggs</li><li>Maldon Salt (for garnish)</li></ul> DirectionsTo prepare your batter<ol><li>Melt chocoalte with butter in a double boiler. Whisk to combine.</li><li>In a separate bowl, combine flour, cocoa powder, espresso powder and salt.</li><li>In a large bowl, whisk vanilla extract into the melted chocolate, along with the sugar.</li><li>Into the chocolate mixture, slowly whisk in eggs, 2 at a time until well incorporated.</li><li>Add dry ingredients to the chocolate mixture last, mixing until just combined.</li></ol> Ready to bake?<ol><li>Pour into 11x17&quot; pan, lined with parchment paper and greased with butter or cooking spray. Spread into an even layer.</li><li>Bake at 325 F for 6 minutes, remove from oven and sprinkle with Maldon salt. Return to the oven and bake for 14 minutes. Brownies are done when a knife tip inserted into the middle comes out clean.</li><li>Let cool completely before cutting. Brownies can be cut 3x3&quot; using a ruler guide.</li></ol>

Dark Chocolate Espresso Brownies

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Browse our collection of some of our favorite baked goods recipes, crafted in collaboration with some of our favorite brands. Click to browse the full collection!

Baked Goods

Olive Oil Tiramisu

Dark Chocolate Espresso Brownies