# What You’ll Need:
→ Espresso Biscuits
01 - 8 ladyfinger biscuits (savoiardi), broken into bite-sized pieces
02 - 1/2 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 - 1/2 cup heavy cream, cold
06 - 1/4 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 - In a shallow bowl, combine the espresso and coffee liqueur. Briefly dip each ladyfinger piece into the mixture without soaking, then set aside.
02 - Whisk mascarpone cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
03 - Whip cold heavy cream to soft peaks using an electric mixer or whisk. Gently fold the whipped cream 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 the mascarpone cream over the ladyfinger base in each glass.
06 - Add a second layer of soaked ladyfingers followed by another layer of mascarpone cream in each glass.
07 - Dust the tops with unsweetened cocoa powder and optionally garnish with dark chocolate shavings. Refrigerate for at least 1 hour before serving to enhance flavors.
