Save to Pinterest My friend threw an impromptu dinner party on a rainy Thursday, and I arrived empty-handed, panicking. In her kitchen, surrounded by espresso steam and clinking glasses, I remembered tiramisu—but realized we had shot glasses instead of a proper dish. So we built these tiny, perfect layers right there, and somehow the miniature version felt more special than the original. Now whenever someone asks for a dessert that feels both indulgent and playful, these shots are what I make.
I'll never forget serving these at my sister's book club, where one guest took a spoonful and literally closed her eyes. She didn't say anything for a moment, just savored it, and that quiet moment told me everything. After that night, these shots became the dessert I'm known for—the thing people hope I'll bring.
Ingredients
- Ladyfinger biscuits (savoiardi), 8 biscuits broken into bite-sized pieces: These delicate cookies are the soul of tiramisu, and breaking them by hand lets you control the size so they fit perfectly in your glass.
- Freshly brewed espresso, 1/2 cup cooled: Don't skip the freshness here—cooled espresso tastes deeper and richer than day-old coffee, and it's what gives these shots their signature punch.
- Coffee liqueur (Kahlúa or Tia Maria), 2 tbsp: This adds warmth and depth, but honestly, if you're making these for a morning gathering or kids, extra espresso works beautifully.
- Mascarpone cheese at room temperature, 1 cup: Cold mascarpone will seize up and get lumpy, so take it out of the fridge 30 minutes before you start—this one detail changes everything.
- Heavy cream (cold), 1/2 cup: The cold cream whips better and holds its structure longer, especially if you're assembling these a few hours ahead.
- Powdered sugar, 1/4 cup: This dissolves seamlessly into the cream without grittiness, unlike granulated sugar.
- Pure vanilla extract, 1 tsp: A small amount goes a long way—it brightens the whole creamy layer without making it taste like dessert-dessert.
- Unsweetened cocoa powder for dusting, 2 tbsp: The bittersweet finish that makes people pause and appreciate the complexity.
- Dark chocolate shavings (optional) for garnish: If you have time, these add an elegant touch that makes people feel like they're at a proper dinner party.
Instructions
- Brew and mix your espresso base:
- Pour your hot espresso into a shallow bowl and stir in the coffee liqueur while it's still warm so the flavors marry together. Let it cool completely—this takes about 5 minutes if you spread it out a bit.
- Dip with intention:
- One by one, dunk each ladyfinger piece in for just a second, not more. The second you pull it out, it should feel moistened but not soggy—you want them to soften as they sit, not fall apart in the glass.
- Whip the mascarpone base:
- In a medium bowl, whisk the room-temperature mascarpone with powdered sugar and vanilla until it's smooth and no lumps remain. This takes about a minute of steady whisking, and it should look like soft frosting.
- Fold in the cream:
- Whip your cold heavy cream in a separate bowl until you see soft peaks form—peaks that curl over gently when you lift the whisk. Gently fold this cloud into the mascarpone mixture using a rubber spatula, making sure you don't deflate all that air you just created.
- Layer the first biscuit layer:
- Place a small handful of espresso-soaked ladyfinger pieces at the bottom of each shot glass, breaking them as needed to fill the space evenly.
- Add the first cream layer:
- Spoon or pipe a generous layer of the mascarpone cream over the biscuits, about half an inch thick, making sure it reaches the sides of the glass for a pretty visual.
- Repeat the layers:
- Add another layer of soaked biscuits, then top with a final layer of mascarpone cream, leaving just a bit of space at the rim.
- Dust and chill:
- Right before serving, sift a light dusting of cocoa powder over each shot and add chocolate shavings if you're feeling fancy. Refrigerate for at least an hour so the flavors deepen and everything sets slightly.
Save to Pinterest The first time I made these for a date night at home, I was so nervous about getting the layers right that I kept opening the fridge to check on them. My partner found me doing this three times and laughed, saying they already tasted perfect. That's when I realized these little shots had turned something as simple as layering dessert into a moment of connection.
Why Shot Glasses Are Perfect
There's something about serving tiramisu in a shot glass that changes the whole experience. Instead of wrestling with a fork on a plate, people hold the glass, admire the layers, and eat it slowly, savoring each spoonful. The visual appeal of those distinct layers—dark cookie bits, creamy white mascarpone, cocoa dust on top—makes people feel like they're eating something restaurant-quality, even though you made it in your kitchen. Plus, everyone gets the exact same elegant portion, and there's a playfulness to it that makes dessert feel less formal and more fun.
Make-Ahead Magic
One of my favorite things about these shots is that they actually taste better if you make them a few hours ahead. The flavors meld together, the biscuits continue to soften and absorb the espresso, and the whole thing becomes creamier and more cohesive. I often assemble them in the afternoon for an evening gathering, which means one less thing to worry about when guests arrive. You can even dust them with cocoa powder and add chocolate shavings right before serving for that fresh, finished look.
Variations and Swaps
Once you understand how these layers work, you can play with them endlessly. I've made non-alcoholic versions for family events by using extra espresso and a splash of vanilla, and they taste just as rich. I've tried sponge cake instead of ladyfingers when I didn't have them on hand, and it created a fluffier texture that was lovely in its own way. Even small changes—like using a touch of Marsala wine instead of coffee liqueur, or adding a hint of cinnamon to the mascarpone—feel special and personal.
- For a non-alcoholic version, replace the liqueur with an extra 2 tbsp of espresso or a splash of vanilla for depth.
- Gluten-free eaters love these made with gluten-free ladyfinger substitutes or even crushed amaretti cookies for a nuttier flavor.
- If you're short on time, you can serve these immediately after assembly, though they're noticeably better after an hour of chilling.
Save to Pinterest These tiny shots have become proof that sometimes the best desserts aren't the most complicated ones, just the most thoughtfully made. Every time I set them down in front of someone, I see that moment of recognition and joy, and that's worth every perfectly placed layer.
Recipe Questions & Answers
- → How do I prevent the biscuits from becoming soggy?
Dip ladyfingers briefly in espresso and liqueur mixture without soaking to maintain texture and avoid sogginess.
- → Can I make these shots without alcohol?
Yes, simply omit the coffee liqueur and use extra espresso for dipping the biscuits.
- → What can I use instead of ladyfingers?
Sponge cake or gluten-free biscuits make excellent alternatives while keeping the dessert light and layered.
- → How long should the shots chill before serving?
Chilling for at least one hour in the refrigerator allows flavors to meld and the texture to firm up.
- → What garnish is recommended for these shots?
Dust with unsweetened cocoa powder and optionally add dark chocolate shavings to enhance the presentation and taste.