Deconstructed Tiramisu Shots (Print View)

Layers of espresso-soaked biscuits and smooth mascarpone cream create a delightful, elegant treat in shot glasses.

# What You’ll Need:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits (savoiardi), broken into bite-sized pieces
02 - ½ 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 - ½ cup heavy cream, cold
06 - ¼ 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 cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
03 - In a separate bowl, whip cold heavy cream to soft peaks, then fold gently into the mascarpone mixture until creamy and fully combined.
04 - Place a layer of espresso-soaked ladyfinger pieces into the bottom of each shot glass.
05 - Spoon or pipe a layer of mascarpone cream over the ladyfingers.
06 - Add a second layer of soaked ladyfingers followed by another layer of mascarpone cream.
07 - Dust the tops with cocoa powder and garnish with chocolate shavings if desired. Refrigerate for at least 1 hour before serving.

# Expert Advice:

01 -
  • No baking required and you can make them hours before guests arrive
  • The individual portions look impressive but take minimal effort to assemble
  • Each shot delivers that perfect coffee cream ratio in one bite
02 -
  • The coffee dipping liquid moves fast so work quickly and do not let ladyfingers sit longer than three seconds
  • Room temperature mascarpone is non negotiable cold cheese will create tiny lumps you cannot fix later
03 -
  • Make extra coffee mixture than you think you need having enough liquid means you can dip without hovering and worrying
  • The quality of cocoa powder matters since its the first thing people taste so use a good Dutch processed brand
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