Decadent Chocolate Tiramisu Dessert Lasagna
Chocolate Tiramisu Lasagna
Stunning no-bake layered dessert combining rich chocolate mousse with creamy tiramisu flavors. Perfect for special occasions.
Nutrition (per serving)
This Chocolate Tiramisu Dessert Lasagna is where two iconic Italian classics meet in one stunning, indulgent creation. Instead of the traditional pasta layers, you'll build this beauty with crispy ladyfinger cookies soaked in coffee and liqueur, alternating with silky chocolate mousse and a heavenly mascarpone cream filling. It's the perfect show-stopper dessert that looks far more complicated than it actually is—no baking required, just simple assembly and a few hours in the fridge.
What I adore about this recipe is how the flavors develop as it sits. The cookies soften into tender cake-like layers, the chocolate mousse becomes impossibly rich and creamy, and everything melds together into pure bliss. It's elegant enough for dinner parties, yet so easy to pull together that you'll find yourself making it again and again. Fair warning: this dessert is seriously addictive.
Ingredients
- Ladyfinger cookies:24 pieces
- Strong brewed coffee, cooled:1 cup
- Coffee liqueur or Kahlúa:3 tbsp
- Dark chocolate:8 oz
- Heavy cream:1.5 cups
- Mascarpone cheese, room temperature:1 lb
- Granulated sugar:½ cup
- Vanilla extract:1 tsp
- Cocoa powder, unsweetened:3 tbsp
- Sea salt:¼ tsp
Instructions
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Combine cooled coffee with coffee liqueur in a shallow bowl. Have your 9x13 inch baking dish ready.
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Chop dark chocolate finely and place in a heatproof bowl. Heat 1 cup of heavy cream until steaming, then pour over chocolate. Let sit 1 minute, then whisk until smooth and glossy. Set aside to cool slightly.
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In another bowl, whip remaining ½ cup of heavy cream to stiff peaks. Set aside. In a large bowl, beat mascarpone, sugar, vanilla, and sea salt until light and fluffy, about 2 minutes. Gently fold in whipped cream.
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Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side—don't oversoak. Arrange dipped ladyfingers in a single layer in your baking dish, breaking them to fit if needed.
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Spread half of the mascarpone cream mixture over the ladyfinger layer. Then spread half of the chocolate mousse over the cream layer.
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Repeat with another layer of dipped ladyfingers, remaining mascarpone cream, and remaining chocolate mousse.
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Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Just before serving, dust generously with cocoa powder.
Tips & Notes
- Dip the ladyfingers quickly—they'll absorb more coffee as the dessert sits, so don't oversoak them initially or they'll become mushy.
- Make sure all ingredients are at room temperature before assembling for the smoothest, creamiest layers.
- You can make this up to 24 hours ahead. It actually tastes better the next day as the flavors meld together.
- If you can't find mascarpone, ricotta mixed with a splash of heavy cream works in a pinch, though the result won't be quite as rich.
