Deconstructed Tiramisu Shots (Printable Version)

Espresso biscuits and creamy mascarpone build a luscious layered dessert served in easy, elegant shots.

# Ingredient List:

→ 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 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:

01 - Combine espresso and coffee liqueur in a shallow bowl.
02 - Briefly dip each ladyfinger piece into the espresso mixture without soaking; set aside.
03 - Whisk mascarpone, powdered sugar, and vanilla extract in a bowl until smooth.
04 - In a separate bowl, whip heavy cream to soft peaks.
05 - Gently fold whipped cream into mascarpone mixture until fully incorporated and creamy.
06 - Place a layer of espresso-soaked ladyfingers at the bottom of each shot glass.
07 - Spoon or pipe mascarpone cream over the biscuit layer.
08 - Add a second layer of soaked ladyfingers followed by another layer of mascarpone cream.
09 - Dust tops with cocoa powder and garnish with chocolate shavings if desired.
10 - Refrigerate for at least 1 hour before serving to enhance flavors.

# Expert Suggestions:

01 -
  • They look elegant and impressive but take just 20 minutes to put together, which means less stress before guests arrive.
  • You get all the rich, boozy tiramisu flavors in a manageable single bite that won't leave you overstuffed.
  • The shot glass format makes them perfect for parties—grab one, eat it, done, no fussy plating required.
02 -
  • Mascarpone at room temperature is non-negotiable; I learned this the painful way by trying to whip cold mascarpone and ending up with an oily mess that took 15 minutes of whisking to fix.
  • The dipping time for biscuits matters more than you'd think—two seconds in espresso is the difference between perfectly chewy and dissolving into sludge.
03 -
  • If your mascarpone is too firm straight from the fridge, let it sit for 30 minutes at room temperature while you prepare everything else—you'll get a smoother, creamier result with less effort.
  • A piping bag makes assembly faster and prettier, but a small spoon works just fine and honestly feels more personal.
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