Deconstructed Tiramisu Shots (Printable)

Layered espresso-soaked biscuits and mascarpone cream served in elegant shot glasses.

# What You Need:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits (savoiardi), broken into bite-sized pieces
02 - 1/2 cup freshly brewed espresso, cooled
03 - 2 tbsp coffee liqueur (e.g., Kahlúa or Tia Maria)

→ Mascarpone Cream

04 - 1 cup mascarpone cheese, room temperature
05 - 1/2 cup heavy cream, cold
06 - 1/4 cup powdered sugar
07 - 1 tsp pure vanilla extract

→ Assembly

08 - 2 tbsp unsweetened cocoa powder, for dusting
09 - Dark chocolate shavings, optional for garnish

# Directions:

01 - Combine espresso and coffee liqueur in a shallow bowl. Briefly dip each ladyfinger piece into the mixture without soaking, then set aside.
02 - Whisk mascarpone cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
03 - Whip heavy cream to soft peaks in a separate bowl, then gently fold it into the mascarpone mixture until fully incorporated and creamy.
04 - Place a layer of espresso-soaked ladyfinger pieces at the bottom of each shot glass.
05 - Spoon or pipe a layer of mascarpone cream over the ladyfingers.
06 - Add a second layer of soaked ladyfingers followed by another mascarpone cream layer.
07 - Dust the top with unsweetened cocoa powder and optionally garnish with dark chocolate shavings.
08 - Refrigerate the assembled shots for at least 1 hour to meld flavors before serving.

# Expert Advice:

01 -
  • They come together in 20 minutes with no baking, which means you can make them while your guests sip wine in the living room.
  • Everyone gets their own elegant little glass—there's something irresistible about a dessert you can hold in your hand.
  • The flavor is pure tiramisu magic but scaled down to the perfect bite, so people actually finish them instead of pushing away a heavy slice.
02 -
  • Room-temperature mascarpone is non-negotiable—I learned this the hard way when cold mascarpone turned grainy and refused to blend smoothly, and I had to start over.
  • The espresso-to-liqueur ratio is delicate; too much liqueur overpowers the coffee, but just the right amount makes the whole thing taste sophisticated and balanced.
  • Dipping the ladyfingers is an art, not a dunk—one second transforms them from hard to tender, but two seconds means they'll dissolve into the cream by the time you serve them.
03 -
  • Whip your heavy cream in a bowl that's been chilled in the freezer—it whips faster and holds its shape longer, giving you that perfect cloud-like texture.
  • If you don't have a piping bag, a spoon works just fine for layering, and honestly, the rustic look is part of the charm.
  • These shots shine when paired with a small espresso or a dessert wine like Vin Santo—the combination of flavors tells a complete story.
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