Preheat oven to 190°C/170°C fan forced. Line a baking tray with baking paper.

Place 2 shot glasses, base-side up, on a clean surface.

Pile 4 slightly heaped tablespoons of parmesan on the prepared tray, leaving a 4cm gap between each pile to allow for spreading. Use your fingers to shape piles into flat 8cm-diameter rounds. Bake for 7-8 minutes or until bubbling and lightly golden. Let parmesan discs cool for a few seconds or until they start to firm up around the edges.

Use an offset spatula to carefully transfer 2 parmesan discs to the glasses, draping them over the bases. Use your hands to gently press and form a cup shape. Hold the cups in place for a few seconds to firm up, then lift off and place base-side up on a wire rack to cool completely. Repeat with remaining 2 parmesan discs. (If you find the discs are too firm, return the tray to the oven to soften slightly before transferring to the shot glasses to shape.)

Repeat with remaining parmesan to make 16 parmesan cups in total (you can re-use the same baking paper each time).

Cook bacon in a frying pan over medium heat, turning, for 5 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Cool completely, then finely chop.

Combine lettuce and avocado in a bowl. Add the dressing and toss to coat. Divide mixture evenly among the parmesan cups and sprinkle with bacon. Season with freshly ground black pepper and serve immediately.