Deconstructed Tiramisu Shots (Printable)

Layers of espresso-soaked biscuits and mascarpone cream finished with cocoa powder and chocolate shavings.

# Components:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits (savoiardi), 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 for garnish

# Method:

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

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen but take barely twenty minutes, which feels like a delicious secret.
  • Everyone gets their own perfectly portioned dessert, so no awkward slicing or plating stress.
  • The texture contrast—crispy coffee-soaked biscuits against pillowy mascarpone—makes every spoonful interesting.
02 -
  • Don't soak the biscuits—dip them quickly, and I mean quickly. Oversaturated biscuits turn to mush and ruin the whole structure.
  • Room-temperature mascarpone is non-negotiable; cold mascarpone will stay lumpy no matter how hard you whisk it.
  • Fold the cream in gently—aggressive stirring deflates all the lightness you worked to create.
03 -
  • Invest in real savoiardi biscuits if you can find them—they're designed for this and handle moisture completely differently than regular ladyfingers.
  • A piping bag with a large plain tip makes the cream layer look restaurant-quality, but honestly, a spoon creates just as good a dessert if you take your time.
Return