Pin It Last summer my neighbor hosted a rooftop potluck and everyone brought those fancy desserts in tiny jars. I showed up with these tiramisu shots in shot glasses and within five minutes people were demanding the recipe. Something about serving an elegant Italian classic in playful portions makes people loosen up and try seconds.
I first attempted traditional tiramisu for a dinner party and spent way too much time fussing with layers in a large dish. Half the guests ended up with soggy ladyfingers on their plate. Switching to shot glasses solved everything now everyone gets the ideal texture ratio and I can actually enjoy my own party.
Ingredients
- 8 ladyfinger biscuits broken into pieces These traditional Italian biscuits absorb just enough liquid without falling apart when cut into smaller portions
- 1/2 cup freshly brewed espresso cooled The espresso needs to be completely cold or it will melt the mascarpone and ruin the texture
- 2 tbsp coffee liqueur This is optional but adds that depth that makes tiramisu taste like it came from an Italian bakery
- 1 cup mascarpone cheese room temperature Cold mascarpone will create lumps so let it sit out for at least thirty minutes before mixing
- 1/2 cup heavy cream cold The temperature contrast between the cold cream and room temperature cheese creates the silkiest texture
- 1/4 cup powdered sugar Powdered sugar blends in seamlessly without leaving granular bits like granulated sugar does
- 1 tsp pure vanilla extract Dont skip this vanilla is what bridges the gap between the coffee and cream flavors
- 2 tbsp unsweetened cocoa powder Use a fine mesh sieve to dust the tops for that professional bakery finish
Instructions
- Prepare the coffee mixture
- In a shallow bowl combine the cooled espresso and coffee liqueur. The mixture should be fragrant but not overpowering.
- Soak the ladyfinger pieces
- Dip each ladyfinger piece quickly into the coffee mixture. A literal two second dip is perfect you want them moist not drowning.
- Make the mascarpone base
- Whisk together the mascarpone powdered sugar and vanilla until completely smooth. Take your time here lumps will ruin the final texture.
- Whip the heavy cream
- In a separate bowl beat the cold heavy cream until soft peaks form. The cream should hold its shape but still look glossy.
- Combine the cream layers
- Gently fold the whipped cream into the mascarpone mixture. Use a spatula and fold slowly to keep all that air you just whipped in.
- Build the first layer
- Place soaked ladyfinger pieces in the bottom of each shot glass. Press them down lightly to create an even foundation.
- Add the cream layer
- Spoon or pipe the mascarpone mixture over the biscuits. Fill each glass about halfway up the side.
- Repeat the layers
- Add another layer of coffee dipped ladyfingers followed by more cream mixture. Finish with cream as the top layer.
- Add the finishing touch
- Dust each shot with cocoa powder through a fine mesh sieve. Top with chocolate shavings if you want to impress.
- Chill before serving
- Refrigerate for at least one hour. This rest period lets the flavors meld and the biscuits soften to that perfect texture.
Pin It These became my go to contribution for every gathering last year. Theres something undeniably fun about serving such a refined dessert in shot glasses even friends who claim they dont like dessert end up grabbing two.
Make Ahead Magic
You can assemble these shots up to twenty four hours in advance. Store them covered in the refrigerator and add the cocoa powder dusting right before serving otherwise it will start to look muddy after several hours.
Playing with Flavors
Swap the coffee liqueur for amaretto if you want a nuttier profile or use Frangelico for a hazelnut twist. I once tried orange liqueur and while it was delicious the coffee notes got lost in the mix.
Presentation Tips
Clear shot glasses show off the beautiful layers best. Set up a little garnish station beside the serving tray with extra chocolate shavings maybe some coffee beans so guests can customize their own shots.
- Use a small spoon to gently tap the side of the glass after each layer to release any air bubbles
- Keep the shot glasses chilled in the freezer for ten minutes before assembly for easier handling
- Label them clearly if serving at a large party since the liqueur content is not obvious
Pin It Watch these disappear faster than any full sized dessert at your next gathering. Sometimes the best things really do come in small packages.
Recipe FAQs
- → What type of biscuits are used for the espresso layer?
Ladyfinger biscuits (savoiardi) are used, broken into bite-sized pieces and briefly dipped in espresso and liqueur for texture and flavor.
- → Can I omit the coffee liqueur?
Yes, replace it with extra espresso for a non-alcoholic version without compromising the coffee flavor.
- → How is the mascarpone cream prepared?
Mascarpone cheese is mixed with powdered sugar and vanilla extract, then gently folded with whipped heavy cream to create a smooth, airy texture.
- → Are there alternative garnishes for these shots?
Unsweetened cocoa powder is used for dusting, and dark chocolate shavings can be added for extra richness and visual appeal.
- → How long should the shots chill before serving?
Chilling in the refrigerator for at least one hour allows flavors to meld and the cream to firm up nicely.
- → Can I substitute ladyfingers with other biscuits?
Sponge cake or gluten-free biscuits can be used as alternatives depending on dietary needs or preferences.