Deconstructed Tiramisu Shots (Printable)

Layers of espresso-soaked biscuits and mascarpone cream served in elegant shot glasses.

# What You Need:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits, 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

# How-To:

01 - Combine the espresso and coffee liqueur in a shallow bowl. Briefly dip each ladyfinger piece into the mixture without soaking and set aside.
02 - In a medium bowl, whisk together the mascarpone, powdered sugar, and vanilla extract until smooth.
03 - Whip the cold heavy cream to soft peaks using an electric mixer or whisk.
04 - Gently fold the whipped cream into the mascarpone mixture until fully incorporated and creamy.
05 - Place a layer of espresso-soaked ladyfinger pieces into the bottom of each shot glass.
06 - Spoon or pipe a layer of mascarpone cream over the ladyfinger layer.
07 - Add a second layer of soaked ladyfingers followed by another layer of mascarpone cream.
08 - Dust the tops with unsweetened cocoa powder and optionally garnish with dark chocolate shavings.
09 - Refrigerate the assembled shots for at least 1 hour to develop flavor and texture.

# Expert Advice:

01 -
  • No baking required, just layering and chilling, so you can make these while still having time to get yourself ready.
  • They come together in under 20 minutes but taste like you spent hours fussing in the kitchen.
  • Shot glasses make serving elegant and portion-controlled, which is genuinely helpful when you want dessert but not a massive slice.
  • The ratio of creamy to espresso-soaked biscuit is perfectly balanced in every sip.
02 -
  • The dipping time is the most critical detail—I learned this the hard way when I over-soaked a batch and ended up with biscuit soup instead of layers, so watch carefully those first few times.
  • Room temperature mascarpone is non-negotiable; trying to whisk cold mascarpone is a frustrating battle you'll lose, so pull it out of the fridge 15 minutes before you start.
  • If the mascarpone mixture ever looks separated or grainy, you've either overworked it or used cold cheese; start fresh with room-temperature mascarpone rather than trying to save it.
03 -
  • A piping bag with a plain round tip makes assembling these feel more polished and lets you portion the cream evenly, though a simple spoon works just fine and honestly looks more homemade in the best way.
  • If you're short on time, you can skip the hour-long chill and serve them immediately, though they taste noticeably better after spending time in the refrigerator letting the flavors settle and deepen together.
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