Olive Oil TiramisuUpdated 5 hours ago

We partnered up with our pals at Graza and dessert creator Jamie Rothenberg (@foodjars) to create a recipe for the perfect personal tiramisu. It's sweet, packed with coffee flavor, and topped with a delectable combination of fresh olive oil and sea salt.

You can'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. 

The recipe was developed and written by foodie creator Jamie Rothenberg (@foodjars). 

Ingredients

• Partners Coffee (recommended: Bedford, Manhattan, or Elevate)
• Graza “Drizzle” Olive Oil
• ½ Cup - Mascarpone, Room Temperature
• 2 Tablespoons - Confectioner’s Sugar
• 1 Teaspoon - Vanilla Extract*
• Ladyfingers*
• 3-4 Tablespoons - Coffee liquor, Dark Rum or Brandy*
• Cocoa Powder, for garnish

Directions

• Brew your coffee:
  1. To brew 8oz coffee, you will need 20g of coffee and 8 oz (235g) of water
  2. Brew concentrated coffee using the method of your choosing. We recommend using 4 2oz shots of espresso, if it’s available to you. For something similar using a Moka Pot, follow this guide and brew 8oz of your favorite coffee.
  3. Let coffee cool to room temp before use
• To prepare the mascarpone cream:
  1. Add heavy cream and confectioners’ 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 & whisk in the freezer for 15 mins beforehand.
  2. 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. At this point, I like to add the cream mixture into a piping bag for easier assembly.
• Begin your assembly:
  1. Add Kahlua to the cooled coffee, more or less depending on how boozy you wish. Mix well. Pour into a shallow dish.
  2. 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.
  3. 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.

Notes

• I prefer using a ground vanilla extract, but liquid works fine too.
• 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.
• For your espresso, you’ll want to use 18g of coffee for a 2oz shot, repeating the process four times for a total of 8oz of liquid.