Graza x Partners Coffee: Mini Olive Oil Tiramisu

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.