Pin to Board Last summer, my friend Sarah brought these tiramisu shots to a dinner party and I literally couldn't stop eating them. Everyone kept grabbing them off the tray between courses, and by dessert time, half were already gone. Now they're my go-to when I want to impress without spending hours in the kitchen.
I made these for my mom's birthday instead of a full cake, and she said it was the most thoughtful dessert I've ever made. Something about having your own perfect portion makes it feel special, you know?
Ingredients
- Ladyfinger biscuits: Break these into bite-sized pieces yourself rather than buying pre-broken ones, they hold up better to the espresso soak
- Freshly brewed espresso: Make it strong and let it cool completely, hot coffee will melt your mascarpone cream into a sad puddle
- Coffee liqueur: Kahlúa is classic but Tia Maria adds this gorgeous vanilla note that I'm obsessed with lately
- Mascarpone cheese: Seriously, let it come to room temperature, I've ruined batches trying to whisk cold mascarpone and it's just heartbreaking
- Heavy cream: Cold from the fridge is non-negotiable here, it needs to whip up properly to give the cream that cloud-like texture
- Powdered sugar: Don't swap for granulated, you'll get a grainy texture and nobody wants that in their dessert
- Vanilla extract: Use the good stuff if you have it, it shines through in such a simple dessert
- Cocoa powder: Sift it over the tops instead of dumping it, trust me, clumpy cocoa powder looks tragic
Instructions
- Prepare the espresso mixture:
- Whisk together cooled espresso and coffee liqueur in a shallow dish, the kind you'd use for dipping bread in olive oil
- Soak the ladyfingers:
- Dip each ladyfinger piece for literally one second, any longer and they'll disintegrate into mush
- Make the mascarpone base:
- Whisk room temperature mascarpone with powdered sugar and vanilla until it's smoother than a jazz playlist
- Whip the cream:
- Beat cold heavy cream until soft peaks form, then gently fold it into the mascarpone mixture like you're folding a cherished letter
- Layer the first round:
- Drop soaked ladyfinger pieces into the bottom of each shot glass, pressing lightly to create an even foundation
- Add cream layer:
- Pipe or spoon the mascarpone cream over the biscuits, tapping the glass gently to settle any air bubbles
- Repeat and finish:
- Add another layer of soaked biscuits followed by more cream, then dust with cocoa powder like a tiny edible snowfall
- Chill patiently:
- Refrigerate for at least one hour so the flavors can marry and the biscuits can soften into cake-like perfection
Pin to Board These little shots saved me during holiday season last year when I had three different parties in one weekend. I made a huge batch, kept them in the fridge, and just grabbed them on my way out the door each time.
Perfect Party Presentation
Clear shot glasses are obviously ideal because you can see those gorgeous layers, but I've also used espresso cups and vintage cordial glasses. The key is choosing something that makes people say 'oh cute' before they even take a bite.
Make-Ahead Magic
You can make the mascarpone cream up to two days in advance and keep it in an airtight container. Just give it a gentle stir before assembling, and don't dust with cocoa until right before serving or it'll absorb into the cream.
Serving Suggestions
Set up a little tiramisu shot bar with bowls of chocolate shavings, crushed espresso beans, and maybe some cinnamon for people to customize their own. I did this for a cocktail party and it was honestly the most popular station.
- Pair with a shot of actual espresso on the side if you really want to lean into the coffee theme
- These are perfect after a heavy meal because they're rich but not overwhelming
- If you're making these for a crowd, consider doubling the recipe because they disappear fast
Pin to Board There's something about having your own perfect little portion that makes dessert feel extra special. These shots always make people feel taken care of, which is really what hosting is all about.
Common Questions
- → Can I make this without alcohol?
Yes, simply omit the liqueur and use extra espresso to soak the biscuits, keeping the flavor rich without alcohol.
- → What is the best way to soak the biscuits?
Dip ladyfinger pieces briefly in espresso mixture to avoid sogginess and maintain texture in each bite.
- → How long should I chill the dessert before serving?
Chill for at least 1 hour to allow flavors to meld and the cream to set for a smoother experience.
- → Can I substitute ladyfingers with another base?
Yes, sponge cake or gluten-free biscuits work well as alternatives depending on dietary needs.
- → What tools do I need for assembly?
Mixing bowls, an electric mixer or whisk, shallow bowl for soaking, shot glasses, and a sifter for cocoa powder are recommended.
- → Is it possible to prepare this ahead of time?
Yes, assembling in advance and refrigerating allows the layers to develop flavor and improves texture upon serving.