Deconstructed Tiramisu Shots

A few years back, I was tasked with bringing dessert to a dinner party where the host had specifically requested tiramisu, but I was running late and my kitchen felt too small for the traditional assembly. Standing there with a box of ladyfingers and a carton of mascarpone, I had a sudden thought: what if I served it in shot glasses instead? The idea felt risky, almost cheeky, but by the time guests arrived, I had these elegant little layers waiting on a tray, and something magical happened when everyone reached for one at once.

I'll never forget the sound of the shot glasses clinking together when my friend Sarah reached for one, then immediately went back for a second. Her expression shifted from curious to completely delighted, and suddenly everyone was asking questions about the layers. That moment taught me something about food: sometimes the smallest presentations carry the biggest impact.

Ingredients

• Ladyfinger biscuits (savoiardi), 8 pieces, broken bite-sized: These delicate Italian cookies are designed specifically for tiramisu and dissolve just enough when dipped to soak up flavor without turning to mush.
• Freshly brewed espresso, cooled, 1/2 cup (120 ml): The cooled temperature matters because warm liquid will soften the biscuits too quickly; brew it fresh so the flavor cuts through the richness of the cream.
• Coffee liqueur (Kahlúa or Tia Maria), 2 tbsp: This adds a subtle sweetness and depth that pure espresso alone can't quite achieve, though you can absolutely skip it if you prefer.
• Mascarpone cheese, room temperature, 1 cup (250 g): Cold mascarpone will be lumpy and hard to fold; letting it sit on the counter for 15 minutes makes all the difference in texture.
• Heavy cream, cold, 1/2 cup (120 ml): The cold matters here—it whips better and creates that cloud-like texture that makes the shots feel luxurious.
• Powdered sugar, 1/4 cup (30 g): This dissolves seamlessly into the mascarpone, unlike granulated sugar which can create a grainy texture.
• Pure vanilla extract, 1 tsp: Don't reach for imitation here; the real stuff adds an almost floral warmth that's noticeable in something this simple.
• Unsweetened cocoa powder, 2 tbsp, for dusting: Dust it just before serving so it stays dark and visible; too early and it can absorb moisture from the cream.
• Dark chocolate shavings (optional): These are purely optional but they catch the light beautifully and give guests something extra to notice.

Instructions

Prepare Your Espresso Bath:

Pour your cooled espresso into a shallow bowl and stir in the coffee liqueur until combined. The shallowness of the bowl matters because it lets you dip biscuits quickly without them sinking and soaking too long.

Dip with Intention:

Working quickly, dip each broken ladyfinger piece into the espresso mixture for just a second or two—you're aiming for moistened, not waterlogged. Set them on a small plate while you work through all the pieces.

Whisk the Mascarpone Base:

In a medium bowl, combine room-temperature mascarpone, powdered sugar, and vanilla extract. Whisk by hand or with an electric mixer until the mixture is completely smooth with no lumps hiding in the corners.

Whip the Cream:

Pour cold heavy cream into a separate bowl and whip it by hand or with an electric mixer until soft peaks form—this takes about 2 minutes if you're using an electric mixer. You want clouds, not butter.

Fold with Gentleness:

Spoon the whipped cream into the mascarpone mixture and fold it together with a spatula using broad, sweeping motions rather than stirring. Overmixing deflates all that air you just whipped in.

Build Your Layers:

Place a small handful of espresso-soaked ladyfinger pieces into the bottom of each shot glass, breaking them into smaller pieces if needed so they nestle in. Top with a generous spoonful or piping bag of the mascarpone cream.

Repeat for Balance:

Add another layer of soaked biscuits, then another layer of cream on top. Two layers in a shot glass feels just right—enough structure but not overstuffed.

Dust and Garnish:

Use a fine mesh sieve to dust the top of each shot glass with cocoa powder, and scatter chocolate shavings over if you have them. This is the moment it stops looking homemade and starts looking like you've done this a hundred times.

Chill Before Serving:

Place the assembled glasses in the refrigerator for at least an hour. The flavors meld and the texture becomes even more velvety, and guests can enjoy them straight from the cold glass, which is a nice little luxury.

Save

My grandmother called me the evening after that dinner party to ask for the recipe, which meant something coming from her because she was the one who taught me to cook. I realized that night that tiramisu had always been the dessert that made her feel close to her own childhood in Italy, and by putting it in a shot glass, I'd accidentally made it something new that she wanted to learn. That's when food stops being about ingredients and becomes about connection.

Why Shot Glasses Matter

Serving dessert in shot glasses changes the psychology of eating it. Guests approach it as a single, intentional bite rather than settling in for a heavy plate of food, which means they can enjoy tiramisu without guilt or that too-full feeling afterward. The glass also lets the light show off those beautiful layers you've built, turning something delicious into something worth photographing and talking about.

The Coffee and Cream Balance

The real magic of tiramisu happens in the tension between bitter espresso and sweet, rich mascarpone cream. In a shot glass format, you get that contrast in every spoonful because you're tasting through layers rather than cutting into a huge piece. If you find yourself craving more coffee flavor, increase the espresso proportion slightly next time, but don't skip the liqueur unless you genuinely want to—it adds a roundness that espresso alone can't provide.

Making It Your Own

Once you've made these once, you'll feel confident riffing on them. Some people dust with espresso powder instead of cocoa for extra coffee punch, others add a tiny pinch of cinnamon or nutmeg to the cream layer. You can also substitute the ladyfingers with thin-sliced poundcake or even gluten-free options if that works better for your kitchen or your guests.

• If you're serving these at a dinner party, assemble them up to 6 hours ahead but add the cocoa dust just before serving so it stays visible and dark.
• For a booze-free version, simply omit the liqueur and add an extra tablespoon of espresso to the dipping liquid—the flavor stays rich and complex.
• Keep these refrigerated until the moment you serve them; they're best enjoyed cold, straight from the fridge, so the cream stays velvety and the layers stay distinct.

Save

These little tiramisu shots have become my go-to when I need something that feels special without demanding hours in the kitchen. They remind me that sometimes the best moments in cooking happen when you take a traditional dish and ask yourself what would happen if you tried it differently.

Recipe FAQs

→ Can I make these shots without alcohol?

Yes, simply omit the coffee liqueur and use extra espresso to maintain the flavor balance.

→ What alternatives to ladyfingers can I use?

You can substitute ladyfingers with sponge cake or gluten-free biscuits to suit dietary needs.

→ How long should the shots be chilled?

Chill them in the refrigerator for at least one hour to allow flavors to meld and the cream to set.

→ Can I prepare the mascarpone cream ahead of time?

Yes, prepare the mascarpone mixture in advance and keep it refrigerated until assembly.

→ What garnishes work best for these shots?

Unsweetened cocoa powder dusting and dark chocolate shavings provide classic and elegant finishes.