This mini dessert is deceptively simple, layered Saskatoon berry dessert in a shot glass, with Saskatoon berries, aka Juneberries, poached in coffee and kahlua, combined with marscarpone and white chocolate pudding, lady fingers and maple whipped cream. Although it looks elegant, it's the ultimate easy, quick and fancy tasting dessert shooter. Because sometimes you just want a little dessert.
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.
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