• Break apart lady fingers a divide between 12 shot glasses (how many you need will depend on the size of your shot glasses and how many you get)
• Combine Kahlua and coffee. Take 2 tablespoon and sprinkle a little of the coffee/kahlua mixture over the lady fingers in each shot glass, dividing equally between all 12. 

Poached Juneberries:

• Combine sugar, saskatoon berries, remaining coffee and Kahlua mixture in a medium saucepan and  simmer on stovetop. Reduce heat, and simmer on medium-low for 5-7 minutes or until tender. Remove berries from pan with a slotted spoon and set aside. Discard kahlua/coffee mixture.
• Mix mascarpone cheese and white chocolate pudding together in medium sized bowl. 
• Beat whipping cream in separate bowl, then add 2 tablespoon white granulated sugar and maple flavouring when it reaches soft peaks. Beat to stiff peaks
• Layer in shot glass beginning with crushed lady fingers, with pudding/cheese mixture mixture, then Saskatoon berries Top with whipped cream and garnish with toffee bits

Garnish:

• Garnish with toffee bits