Deconstructed Tiramisu Shots (Print Version)

Espresso-soaked biscuits layered with mascarpone cream, dusted with cocoa for an elegant dessert presentation.

# 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 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

# How to Make It:

01 - In a shallow bowl, combine espresso and coffee liqueur. Briefly dip each ladyfinger piece into the mixture without soaking. Set aside.
02 - In a medium bowl, whisk mascarpone, powdered sugar, and vanilla extract until smooth.
03 - In a separate bowl, whip heavy cream to soft peaks, then gently fold into the mascarpone mixture until fully combined and creamy.
04 - Place a layer of espresso-soaked ladyfinger pieces at the bottom of each shot glass.
05 - Spoon or pipe a layer of mascarpone cream over the biscuit layer.
06 - Add a second layer of espresso-soaked biscuits followed by mascarpone cream.
07 - Dust tops with cocoa powder and optionally garnish with dark chocolate shavings. Refrigerate for at least 1 hour before serving.

# Additional Tips::

01 -
  • They look fancy enough to impress but take barely twenty minutes to pull together.
  • You can prep them in advance and just pull them from the fridge when guests arrive, which means you actually get to enjoy the party too.
  • The layered presentation means everyone sees exactly what they're getting, and somehow that makes the whole experience feel more special.
02 -
  • Never dip the biscuits for more than a second or two—they continue to absorb moisture as they sit, so what seems almost dry will become perfectly coffee-soaked within minutes.
  • Room-temperature mascarpone is non-negotiable; I learned this after ruining an entire batch by using cold cheese, which turned grainy and separated when whisked.
  • The mascarpone-to-cream ratio is what makes these shots feel luxurious rather than mousse-like—too much cream and they become airy instead of velvety.
03 -
  • Chill your whipping bowl and beaters in the freezer for five minutes before whipping the cream—cold equipment means the cream whips faster and holds its peaks longer.
  • If your mascarpone looks grainy or separated after whisking, you warmed it up too much; start over with a fresh batch because fixing it usually makes things worse.
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