Deconstructed Tiramisu Shots (Printable)

Layers of espresso-soaked biscuits and mascarpone cream create a light, elegant Italian dessert.

# What You'll Need:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits, broken into bite-sized pieces
02 - ½ cup freshly brewed espresso, cooled
03 - 2 tbsp coffee liqueur (e.g., Kahlúa or Tia Maria)

→ Mascarpone Cream

04 - 1 cup mascarpone cheese, room temperature
05 - ½ cup heavy cream, cold
06 - ¼ cup powdered sugar
07 - 1 tsp pure vanilla extract

→ Assembly

08 - 2 tbsp 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, powdered sugar, and vanilla extract in a medium bowl until smooth.
03 - Whip cold heavy cream to soft peaks then gently fold into the mascarpone mixture until fully incorporated and creamy.
04 - Place a layer of espresso-soaked ladyfinger pieces into the bottom of each shot glass.
05 - Spoon or pipe a layer of mascarpone cream over the soaked biscuits in each glass.
06 - Add a second layer of soaked ladyfingers followed by another layer of mascarpone cream.
07 - Dust the tops evenly with cocoa powder and optionally garnish with dark chocolate shavings.
08 - Refrigerate for at least 1 hour to allow flavors to meld and serve chilled.

# Expert Tips:

01 -
  • They taste exactly like tiramisu but feel like you're having dessert and a shot at the same time, which is oddly fun.
  • You can make them hours ahead and just dust with cocoa when guests arrive, letting you actually enjoy your own party.
  • No oven required, no special skills, just layering and a little patience in the fridge.
02 -
  • Don't soak the ladyfingers like you're making regular tiramisu—a quick dip is all they need, or they'll turn to paste in the bottom of your glass and you'll have regrets.
  • Room-temperature mascarpone is non-negotiable; cold cheese from the fridge will never whip smoothly and you'll fight it the whole time.
03 -
  • Make the espresso mixture the night before so it's perfectly chilled and ready to dip—this saves you time and guarantees the right temperature.
  • If you don't have a piping bag, don't stress; spoonfuls of cream actually look more homemade and charming anyway, and guests appreciate the honesty.
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