Deconstructed Tiramisu Shots (Printable)

Layered espresso biscuits and mascarpone cream, dusted with cocoa for a sophisticated sweet treat.

# What You 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

# How To Make It:

01 - Combine espresso and coffee liqueur in a shallow bowl. Briefly dip each ladyfinger piece into the mixture without soaking and set aside.
02 - Whisk mascarpone, powdered sugar, and vanilla extract in a medium bowl until smooth.
03 - Whip the cold 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 in the bottom of each shot glass.
05 - Spoon or pipe a layer of mascarpone cream over the soaked biscuits.
06 - Add a second layer of soaked biscuits and mascarpone cream in each shot glass.
07 - Dust the tops with unsweetened cocoa powder and optionally garnish with dark chocolate shavings.
08 - Refrigerate shots for at least 1 hour before serving to enhance flavor.

# Expert Tips:

01 -
  • They're deceptively elegant but require no baking or complicated technique, just layering and chilling.
  • You can make them hours ahead, which means less stress when guests arrive and more time to actually enjoy the party.
  • The coffee-and-cream combo hits different when it's concentrated into a single bite-sized moment.
02 -
  • Don't let mascarpone sit at room temperature too long before mixing, or it can become grainy and separate once you add the cold cream.
  • The dipping time for biscuits is crucial—too long and they fall apart, too short and they taste dry. You're aiming for absorbed but still structured.
  • Cocoa powder goes on right before serving because it draws moisture from the air and can look dull or clumpy if it sits for hours.
03 -
  • Use a piping bag fitted with a large round tip to layer the mascarpone cream for a more polished, intentional look that takes the same amount of time but feels more deliberate.
  • If you're worried about the mascarpone being too soft, chill the mixing bowls in the freezer for 10 minutes before you start—this keeps everything firmer and easier to work with.
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