Deconstructed Tiramisu Shots (Printable Version)

Elegant layers of espresso biscuits and mascarpone cream served in bite-sized glasses.

# What You'll Need:

→ 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

# Steps to Follow:

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

# Additional Tips::

01 -
  • It tastes like the tiramisu you crave but arrives in a format that feels like a sophisticated gift in a glass.
  • You can make the whole thing in 20 minutes flat, which means you can serve restaurant-quality dessert without the stress.
  • Shot glasses make them perfect for crowds—elegant enough for a dinner party but casual enough to eat standing up.
02 -
  • Room temperature mascarpone is non-negotiable—I learned this the hard way by trying to whisk cold mascarpone straight from the fridge and ending up with a grainy, separated mess.
  • Brevity with the espresso dip is your friend; over-soaking the biscuits turns them into pudding instead of a structured layer.
  • The chilling time isn't just for flavor—it's when the layers actually set and become distinct instead of blending together into a soupy blend.
03 -
  • If your mascarpone breaks during mixing, you've likely added cold cream to room temperature mascarpone—go slower next time, and remember that gentle folding is always better than aggressive stirring.
  • The best part about these shots is that they're forgiving enough for beginners but impressive enough to serve to people who actually know food, which is a rare sweet spot in cooking.
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