Save I discovered these little shots at a dinner party where the host ran out of regular dessert plates but had an abundance of shot glasses sitting around. Instead of panicking, she layered tiramisu components into them, and honestly, it was genius—everything tasted better served in those tiny vessels, and guests loved the playful presentation. Now whenever I'm hosting, I make these instead of the traditional cake.
The first time I made these, my hands were shaking a little because I was bringing them to a potluck where everyone's a serious cook. But something shifted when people started picking them up—suddenly it wasn't about perfection, it was about joy. One guest asked for the recipe right there, fork in hand, which honestly made my entire week.
Ingredients
- Ladyfinger biscuits (savoiardi), 8 biscuits: These crispy Italian cookies are essential because they absorb the espresso without completely falling apart—avoid soft cake-like biscuits or your shots turn mushy.
- Freshly brewed espresso, 1/2 cup cooled: Use real espresso if possible; instant coffee tastes flat and thin by comparison, and this is where you taste the difference.
- Coffee liqueur, 2 tbsp: Kahlúa or Tia Maria adds warmth and depth, but you can skip it entirely if you're serving this to anyone avoiding alcohol.
- Mascarpone cheese, 1 cup room temperature: Cold mascarpone won't whip smoothly, so pull it from the fridge about 30 minutes before you start—this one step changes everything.
- Heavy cream, 1/2 cup cold: Keep this cold right up until whipping; warm cream will split and turn grainy when folded with mascarpone.
- Powdered sugar, 1/4 cup: Sift it first to avoid lumps that can make the cream texture gritty.
- Vanilla extract, 1 tsp: Use pure vanilla, never imitation; it's worth the extra cost for something this simple.
- Unsweetened cocoa powder for dusting: Dust it just before serving so it doesn't absorb moisture and turn muddy.
- Dark chocolate shavings optional: Use a vegetable peeler on a room-temperature chocolate bar for the prettiest shavings.
Instructions
- Make your espresso bath:
- Combine the cooled espresso and coffee liqueur in a shallow bowl. The mixture should smell intoxicating—if it smells thin or stale, your espresso wasn't fresh enough.
- Dip the biscuits:
- Break each ladyfinger into bite-sized pieces and dip them one at a time, counting to about two seconds per piece—you want them moistened but still firm. If they fall apart, you've gone too long.
- Prepare the cream base:
- Whisk together the room-temperature mascarpone, powdered sugar, and vanilla in a medium bowl until smooth and lump-free. This is easier than it sounds if your mascarpone isn't cold.
- Whip and fold the cream:
- In another bowl, whip the cold heavy cream to soft peaks (when you lift the whisk, the peaks should fold over slightly). Gently fold this into the mascarpone mixture with a spatula until no white streaks remain—don't overmix or you'll get butter.
- Layer in shot glasses:
- Start with a small handful of espresso-soaked biscuit pieces at the bottom of each glass. Add a generous spoonful of mascarpone cream on top, then repeat with another layer of biscuits and cream.
- Finish and chill:
- Dust the tops generously with cocoa powder using a sifter so it stays light and airy. Add chocolate shavings if you're feeling fancy, then refrigerate for at least an hour—the flavors meld and the texture becomes silky.
Save I made these for my grandmother's 80th birthday, and watching her face light up when she realized it was tiramisu in a shot glass was priceless. She told me it was like eating a memory without the heaviness, and I've never forgotten that description.
Why Shot Glasses Change Everything
There's something about the format that makes this dessert feel modern and a little bit dangerous in the best way—like you're getting away with something fancy in a casual package. The small size also means you can actually enjoy the depth of flavors without feeling weighed down, which is exactly what tiramisu should do. I've served these at everything from casual weeknight hangouts to proper dinner parties, and the reaction is always the same: people want more.
Variations Worth Trying
Once you master the basic version, you can play around with the liqueur—try Frangelico for a hazelnut twist, or omit it entirely and add an extra tablespoon of espresso for a cleaner coffee flavor. Some people prefer their tiramisu less sweet, so you can reduce the powdered sugar to 3 tablespoons if you like a more adult taste. I've even layered in crushed amaretti biscuits for a nod to Italian almond traditions.
Make-Ahead Strategy and Storage
These shots actually improve if you make them a few hours ahead—the flavors marry together and the texture becomes even more velvety. They'll keep in the refrigerator for up to two days, though honestly they rarely last that long. If you're making them for a party, assemble everything except the cocoa dusting the morning of, then dust them right before serving so the powder stays dry and visible.
- Assemble the shots up to 8 hours ahead and store them covered with plastic wrap to keep them fresh.
- Add the cocoa powder and chocolate shavings within 30 minutes of serving so they look pristine.
- Keep any extra mascarpone cream chilled; you can use it to fill in gaps if any shots sink during storage.
Save These little shots are proof that great food doesn't have to be complicated or heavy—sometimes it's just about presenting something beloved in a way that makes people smile. Make a batch and watch what happens at your next gathering.