Deconstructed Tiramisu Shots (Printable version)

Layers of espresso-soaked ladyfingers and mascarpone cream topped with cocoa make this Italian delight.

# What You'll Need:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits (savoiardi), broken into bite-sized pieces
02 - 0.5 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 - 0.5 cup heavy cream, cold
06 - 0.25 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

# Directions:

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 cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
03 - Whip cold heavy cream to soft peaks in a separate bowl, then gently fold into mascarpone mixture until creamy and homogeneous.
04 - Place a layer of espresso-soaked ladyfinger pieces at the bottom of each shot glass.
05 - Spoon or pipe mascarpone cream over the biscuit layer evenly.
06 - Repeat layering with a second portion of soaked ladyfingers followed by mascarpone cream.
07 - Dust the top layer with unsweetened cocoa powder and garnish with optional dark chocolate shavings.
08 - Refrigerate the assembled shots for at least 1 hour to meld flavors before serving.

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes about twenty minutes from start to chill, leaving your nervous energy for greeting guests instead of hovering over the stove.
  • Each shot is one perfect bite of espresso, cream, and cocoa—no plate or fork required, which somehow makes dessert feel less formal and more fun.
  • You can make these hours ahead and let the refrigerator do the final flavor work while you focus on everything else.
02 -
  • The dip-not-soak rule is non-negotiable; I once ignored this advice and ended up with mushy layers that tasted great but looked like they'd been through a washing machine.
  • Mascarpone at room temperature is the single most important variable—cold cheese is stubborn and won't whisk smooth, which will frustrate you more than it should.
  • If your mascarpone cream feels too thick after folding in the whipped cream, you underpowdered the cream or overmixed it, and the remedy is starting the whipped cream again and folding more gently.
03 -
  • Make the mascarpone cream and whipped cream separately and fold them together just before assembly—this prevents the mixture from deflating if you need to step away mid-assembly.
  • If you're serving these at a party, chill them on a wooden board or shallow platter so they're easy to grab and look intentional, not scattered.
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