Deconstructed Tiramisu Shots (Print Version)

Luscious layers of espresso-soaked biscuits and creamy mascarpone create an elegant Italian indulgence.

# What You’ll Need:

→ Espresso Biscuits

01 - 8 ladyfinger biscuits, 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 cold heavy cream
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

# How-To Steps:

01 - Combine espresso and coffee liqueur in a shallow bowl; briefly dip ladyfinger pieces without soaking and set aside.
02 - Whisk mascarpone, powdered sugar, and vanilla extract until smooth in a medium bowl.
03 - Whip heavy cream to soft peaks and gently fold into the mascarpone mixture until fully incorporated 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 soaked biscuits in each glass.
06 - Add a second layer of soaked ladyfingers followed by another layer of mascarpone cream.
07 - Dust the tops with cocoa powder, garnish with chocolate shavings if desired, then refrigerate for at least 1 hour before serving.

# Expert Hints:

01 -
  • They look fancy enough to impress but come together in under twenty minutes, which means you can actually pull this off on a weeknight.
  • No baking required, just layering and chilling—perfect for when you want dessert without heating up the kitchen.
  • The individual portions mean everyone gets their own perfect bite of creamy, coffee-soaked bliss without needing to slice anything.
02 -
  • Room-temperature mascarpone is non-negotiable—I learned this the hard way when I pulled mine straight from the fridge and ended up with a lumpy mess that no amount of whisking could fix.
  • The dipping time matters more than you think; I've seen people turn these into soggy disasters by treating the biscuits like they're taking a bath instead of a quick splash.
  • These need actual chilling time to set properly and taste their best, not just a quick five minutes in the freezer—the flavors need time to get cozy together.
03 -
  • A piping bag transforms the assembly from serviceable to genuinely elegant, and it actually makes the work go faster once you get the hang of it.
  • If your mascarpone and cream separate or look grainy after folding, you've gone too far—start fresh with new cream and fold more gently next time, stopping the instant everything is combined.
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