Deconstructed Tiramisu Shots (Printable)

Espresso-soaked biscuits layered with creamy mascarpone and dusted cocoa for elegant individual servings.

# 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 ladyfinger pieces in the mixture without soaking. Set aside.
02 - Whisk mascarpone cheese, powdered sugar, and vanilla extract in a bowl until smooth.
03 - Whip heavy cream to soft peaks in a separate bowl, then gently fold it into the mascarpone mixture until fully combined and creamy.
04 - Place a layer of espresso-soaked ladyfinger pieces in the bottom of each shot glass.
05 - Spoon or pipe a layer of mascarpone cream over the biscuits.
06 - Add a second layer of soaked ladyfingers and mascarpone cream atop the first.
07 - Dust surfaces with cocoa powder and optionally top with dark chocolate shavings.
08 - Refrigerate for at least 1 hour to enhance flavor before serving.

# Expert Advice:

01 -
  • These look fancy enough for dinner parties but take just twenty minutes, which means you can actually relax before guests arrive.
  • The texture contrast between coffee-soaked biscuits and silky mascarpone cream hits different in a shot glass somehow.
  • You can make them ahead and chill overnight, so they're perfect for people like me who enjoy having dessert ready.
02 -
  • The biscuits will continue to absorb moisture as they sit, so if you make these more than two hours ahead, don't dip them until closer to serving time—assemble the layers instead and dip just before chilling.
  • Folding the cream matters more than it seems; rough folding deflates the whole thing and you lose that cloud-like texture.
03 -
  • If your mascarpone was cold from the fridge, the whole mixture will be stiffer and harder to fold; bringing it to room temperature for ten minutes genuinely transforms the texture.
  • Use a sifter for the cocoa powder—it breaks up any clumps and creates that professional-looking fine dust that tastes better too.
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