Deconstructed Tiramisu Shots (Print)

Layers of espresso-soaked biscuits and mascarpone cream create a delightful handheld dessert experience.

# Ingredients:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • They look impossibly fancy but come together in under 20 minutes, which means you can make them while chatting with guests.
  • The espresso-soaked biscuits and creamy layers deliver all the tiramisu flavor in elegant, bite-sized portions.
  • Shot glasses double as edible vessels, so there's less cleanup and more theater when serving.
02 -
  • The biscuits will continue to soften in the refrigerator, so resist the urge to soak them longer than a second or they'll turn into pudding by serving time.
  • Bringing mascarpone to room temperature before whisking prevents lumps and keeps the texture silky instead of grainy.
03 -
  • Use a piping bag to add the mascarpone cream instead of a spoon for cleaner layers and a more polished look.
  • Make a batch of extra espresso mixture and keep it in a small bowl while assembling so you can dip right before layering, ensuring maximum coffee flavor in every bite.
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