Deconstructed Tiramisu Shots (Print Version)

Layers of espresso-soaked biscuits and mascarpone cream create a smooth, elegant Italian treat.

# Ingredient List:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits, broken into bite-sized pieces
02 - 1/2 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 - 1/2 cup heavy cream, cold
06 - 1/4 cup powdered sugar
07 - 1 teaspoon pure vanilla extract

→ Assembly

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

# How-To Steps:

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

# Helpful Tips:

01 -
  • They look impressive enough to make you seem like you spent all day in the kitchen, but you'll finish prepping in under 20 minutes.
  • No baking required—just assembly and a quick chill, perfect when you need dessert that doesn't heat up your kitchen.
  • Each shot is a complete experience: coffee, cream, crunch, chocolate, all in one elegant glass.
02 -
  • The dipping step will feel fast and insufficient—that's exactly right. One second per piece. Anything longer and the biscuits disintegrate instead of soften.
  • Mascarpone that's straight from the cold fridge becomes grainy when you whisk it hard. Room temperature is not optional here.
03 -
  • Use a small ice cream scoop to portion the mascarpone cream evenly across all eight shots—it looks intentional and tastes fair.
  • If the espresso is too hot when you make the dipping mixture, it'll cook the cream when you fold it in; let it cool completely on the counter or in the fridge.
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