Deconstructed Tiramisu Shots (Printer-Friendly)

Layers of espresso-dipped biscuits and mascarpone cream dusted with cocoa make an elegant dessert shot.

# What You Need:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits (savoiardi), broken into bite-sized pieces
02 - 1/2 cup freshly brewed espresso, cooled
03 - 2 tbsp 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 tsp pure vanilla extract

→ Assembly

08 - 2 tbsp unsweetened cocoa powder, for dusting
09 - Dark chocolate shavings, optional for garnish

# How to Cook:

01 - Combine espresso and coffee liqueur in a shallow bowl.
02 - Briefly dip each ladyfinger piece into the espresso mixture without soaking, then set aside.
03 - Whisk mascarpone, powdered sugar, and vanilla extract in a medium bowl until smooth.
04 - Whip heavy cream in a separate bowl to soft peaks, then gently fold into the mascarpone mixture until creamy and combined.
05 - Place a layer of espresso-soaked ladyfinger pieces at the bottom of each shot glass.
06 - Spoon or pipe a layer of mascarpone cream over the ladyfingers in each glass.
07 - Add a second layer of soaked ladyfingers followed by mascarpone cream.
08 - Dust tops with unsweetened cocoa powder, garnish with chocolate shavings if desired, and refrigerate for at least 1 hour before serving.

# Expert Advice:

01 -
  • They look restaurant-fancy but take less time than brewing a full pot of coffee.
  • No oven required, which means your kitchen stays cool and your stress stays low.
  • The texture contrast between crispy-then-soft biscuits and silky cream feels luxurious in every tiny spoonful.
  • You can prep them hours ahead and just dust with cocoa right before serving.
02 -
  • The espresso must be completely cooled, or it will cause the cream to separate and look oily when folded in.
  • Room-temperature mascarpone is non-negotiable—straight-from-the-fridge mascarpone will never whisk smoothly and will create a grainy texture that never recovers.
03 -
  • Invest in a fine-mesh sieve for the cocoa powder—it makes dusting even and prevents clumping that can happen with a shaker.
  • If you're serving these at a party, chill your shot glasses beforehand for an extra touch of elegance and to keep the cream even cooler.
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