Deconstructed Tiramisu Shots (Printable)

Layered espresso biscuits with mascarpone cream and cocoa served elegantly in shot glasses.

# Components:

→ Espresso Biscuits

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

→ Mascarpone Cream

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

→ Assembly

08 - 2 tablespoons 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, 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 into mascarpone mixture until fully incorporated and creamy.
04 - Place a layer of espresso-soaked ladyfinger pieces in the bottom of each shot glass.
05 - Spoon or pipe a layer of mascarpone cream over the biscuit layer.
06 - Add a second layer of soaked ladyfingers followed by another layer of mascarpone cream.
07 - Dust the tops with cocoa powder and optionally garnish with dark chocolate shavings.
08 - Refrigerate for at least 1 hour to allow flavors to meld before serving.

# Expert Advice:

01 -
  • These feel sophisticated enough to impress, but they're actually foolproof—no baking, no stress.
  • You get all the tiramisu magic in one bite-sized moment, which somehow makes it taste even better.
  • They're the ultimate make-ahead dessert that actually improves as it sits in the fridge.
  • Guests always ask for the recipe because they can't believe something this elegant took twenty minutes.
02 -
  • Don't let that espresso be warm when you dip the biscuits—it will melt your cream and create a sad, separated mess on the bottom of your glasses.
  • Room temperature mascarpone is non-negotiable; if it's straight from the fridge, it won't blend smoothly into the cream no matter how hard you whisk.
  • The magic happens in the fridge—serve these cold, and the flavors deepen while the texture becomes silky rather than fluffy.
03 -
  • A piping bag transforms these from homemade to genuinely restaurant-plated—it takes about ten seconds per shot to pipe the cream, and the visual difference is huge.
  • Chill your shot glasses in the freezer for ten minutes before assembling if your kitchen is warm; cold glasses keep the cream from softening as you work.
  • If you don't have coffee liqueur, a tiny splash of rum or brandy works in a pinch, or go alcohol-free and use a tablespoon of instant espresso powder dissolved in a teaspoon of hot water, then cooled.
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