Deconstructed Tiramisu Shots (Print Version)

Layers of espresso-soaked biscuits and velvety mascarpone cream create a refined treat in shot glasses.

# What You'll Need:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits, 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 heavy cream, cold
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

# How to Make It:

01 - Combine cooled espresso and coffee liqueur in a shallow bowl.
02 - Briefly dip ladyfinger pieces into the espresso mixture without soaking, then set aside.
03 - Whisk mascarpone cheese with powdered sugar and vanilla extract until smooth.
04 - Whip cold heavy cream to soft peaks and gently fold into the mascarpone mixture until fully combined and creamy.
05 - Place a layer of espresso-soaked ladyfinger pieces in the bottom of each shot glass, then add a layer of mascarpone cream.
06 - Add a second layer of soaked ladyfingers followed by another layer of mascarpone cream.
07 - Dust the tops with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.
08 - Refrigerate the assembled shots for at least one hour to enhance flavor and texture.

# Additional Tips::

01 -
  • They're ready in twenty minutes, which means you can pull off an impressive dessert even when time slips away from you.
  • Shot glasses make them feel like a celebration, the kind of thing that turns a regular evening into something people actually remember.
  • No baking required, so there's no stress and nowhere to hide—just good ingredients layered with care.
02 -
  • Don't oversoak the biscuits—a quick dip is all they need, because soggy biscuits turn the whole thing into pudding, and you want texture to last through the bite.
  • Room-temperature mascarpone is non-negotiable; it folds smoothly into cream, but cold mascarpone turns grainy and refuses to cooperate.
  • These shots taste better after chilling because the flavors marry and the whole thing sets up with a nicer texture.
03 -
  • Brew your espresso fresh and let it cool completely, because warm espresso will wilt the cream and soften your layers before they set.
  • Use a piping bag with a large round tip if you have one—it makes the layers look intentional and saves your arms from the repetition of spooning.
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