Perfect Tiramisu with Partners Coffee

Perfect Tiramisu with Partners Coffee

We teamed up with the Brooklyn-based roastery Partners Coffee to bring you the perfect tiramisu. An easy make ahead of time dessert to have on hand for dinner parties—and this one, which nestles Drizzle and espresso infused ladyfingers between pillowy soft layers of vanilla mascarpone, makes for a stellar grand finale. 

by Jamie Rothenberg / @foodjars


8oz strongly-brewed* Partners Coffee (or 4 2oz shots of their espresso)

1 cup heavy cream

1/2 cup mascarpone, room temp

2 tablespoon confectioners' sugar

1 teaspoon vanilla extract

1 package of Ladyfingers

3-4 tbsp coffee liquor, dark rum, or brandy (I used Kahlua!)


Cocoa powder, for garnish

*To brew 8oz coffee, you'll need 20g of coffee and 8oz of water


Active Time: 30 minutes

Full Time: 2 hrs 30 minutes

Serves 2

Brew one cup of Partners Coffee, your preferred way. I'm using their Bedford blend in a moka pot, which yields approximately 8oz of coffee. If you have an espresso machine, you can substitute 4 2oz shots of espresso. Let the coffee cool to room temperature.


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 and whisk in the freezer for 15 mins beforehand.


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.


Add Kahlua to the cooled coffee, more or less depending on how boozy you wish. Mix well. Pour into a shallow dish.


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 Drizzle, layer of cream until you fill the glass.


Use a fine mesh sieve to dust cocoa powder on top; Refrigerate for a min of 2 hours. Serve with a drizzle of Drizzle, and flakey salt.