Save I discovered these while standing in my friend Marco's kitchen at midnight, watching him frantically try to serve tiramisu to twelve people in shot glasses because his dessert platter had cracked. Instead of panicking, he grabbed some espresso, mascarpone, and ladyfingers, and somehow created magic in miniature. Now whenever I need an elegant dessert that doesn't feel fussy, I make these—they're deceptively simple, impossibly charming, and they always make people smile.
I made these for a dinner party where someone mentioned they were intimidated by traditional tiramisu because of all the raw eggs. Handing them one of these shots, watching their face light up at that first taste, I realized how much this format democratizes the dish—suddenly everyone felt confident enough to enjoy it, and I got compliments for days.
Ingredients
- Ladyfinger biscuits (savoiardi), 8 whole: These Italian biscuits are the backbone—crispy enough to hold their shape but porous enough to absorb the espresso without turning to mush. Breaking them into bite-sized pieces keeps everything proportional in a shot glass.
- Freshly brewed espresso, 1/2 cup (120 ml): Cooled espresso is essential; hot liquid will wilt your cream later. The freshness makes all the difference in flavor.
- Coffee liqueur (Kahlúa or Tia Maria), 2 tbsp: This adds warmth and depth, but it's optional if you prefer to skip the alcohol.
- Mascarpone cheese, 1 cup (250 g): Room temperature mascarpone whips smoothly without breaking; cold cheese will be lumpy and difficult.
- Heavy cream, 1/2 cup (120 ml): Keep this cold to get those perfect soft peaks that fold so gently into the mascarpone.
- Powdered sugar, 1/4 cup (30 g): Powdered sugar dissolves instantly and keeps the cream silky, unlike granulated sugar which can feel gritty.
- Pure vanilla extract, 1 tsp: A small amount perfumes the cream without overpowering the coffee.
- Unsweetened cocoa powder, 2 tbsp: Dusted on top just before serving for that classic tiramisu finish.
- Dark chocolate shavings (optional): A garnish that adds elegance and a hint of chocolate richness.
Instructions
- Prepare the espresso mixture:
- Pour your cooled espresso into a shallow bowl and stir in the coffee liqueur. The shallow bowl makes dipping quick and controlled—you want each piece moistened, not drenched.
- Dip and set the biscuits:
- Working quickly, dip each ladyfinger piece into the espresso for just a second or two, then lay it on a small plate. If you linger, they'll fall apart in the liquid.
- Whisk the mascarpone base:
- In a medium bowl, combine the room-temperature mascarpone with powdered sugar and vanilla. Whisk until completely smooth—any lumps will stay lumpy when you fold in the cream.
- Whip the cream:
- In a separate bowl, whip the cold heavy cream with an electric mixer or whisk until soft peaks form (they should curl over when you lift the whisk). This usually takes two or three minutes with a mixer.
- Fold cream into mascarpone:
- Pour the whipped cream onto the mascarpone mixture and fold gently with a rubber spatula, turning the bowl as you go. Stop as soon as no white streaks remain—overfolding deflates the airiness you just created.
- Layer in shot glasses:
- Start with a layer of espresso-soaked ladyfinger pieces at the bottom of each glass, then top with a generous spoonful of the cream mixture. Repeat with another layer of biscuits and cream.
- Chill and finish:
- Cover and refrigerate for at least one hour (or up to eight hours ahead). Just before serving, dust the top of each shot with cocoa powder using a fine sieve, and add chocolate shavings if you like.
Save There was a moment at a dinner party when a child took a shot glass meant for an adult, tasted it, and declared it the best thing she'd ever eaten. Her mother laughed and asked if she wanted me to teach her how to make them someday. That's when I realized these little glasses hold something beyond dessert—they hold the possibility of connection.
The Secret of Layering
I learned through trial and error that layering matters more than people think. The biscuit pieces at the bottom anchor everything and soften as they sit, creating a lovely texture bridge between the glass and the cream. The second layer of cream on top stays light and pillowy, which is where that final cocoa powder dusting creates the real magic—a hint of bitterness just when your palate needs it.
Make-Ahead Strategy
One of the best things about these shots is their flexibility. You can assemble them up to eight hours ahead, which means you can focus on other dishes and desserts during your party. The flavors actually meld and deepen as they sit in the refrigerator, so they're often better the next morning than they are fresh. Just dust with cocoa powder immediately before serving so it doesn't absorb moisture and clump.
Variations That Work
I've made these with sponge cake when I was out of ladyfingers, and it was equally delicious—just cut it smaller since cake is softer. Someone brought gluten-free biscuits to a dinner once, and I tried them in these shots, and honestly, the difference was negligible. You can also skip the liqueur entirely and use a bit more espresso, or swap in amaretto for a subtle almond note that pairs beautifully with chocolate.
- For a non-alcoholic version, simply increase the espresso to 2/3 cup and omit the liqueur entirely.
- Gluten-free biscuits work beautifully if you break them into similarly sized pieces.
- A splash of brandy or rum can replace the coffee liqueur for a different but equally delicious flavor profile.
Save These little shots have a way of turning a simple dinner into something memorable. They're proof that the best desserts aren't always the most complicated ones.
Recipe Questions & Answers
- → What type of biscuits are used?
Ladyfinger biscuits (savoiardi) are used and briefly dipped in espresso and coffee liqueur for flavor and texture.
- → How do I make the mascarpone cream?
Whisk mascarpone cheese with powdered sugar and vanilla, then fold in softly whipped heavy cream until smooth and creamy.
- → Can I omit the alcohol?
Yes, skip the coffee liqueur and substitute with more espresso for a non-alcoholic version.
- → How long should the dessert chill?
Chill in the refrigerator for at least 1 hour to let the layers set and the flavors develop.
- → Are there alternatives to ladyfingers?
You can replace ladyfingers with sponge cake or gluten-free biscuits depending on dietary needs.