Chocolate Layered Dessert with Ladyfingers
A rich no-bake layered dessert featuring velvety vanilla and chocolate creams sandwiched between soft ladyfingers, finished with a cloud-like meringue topping. Make it the night before and let the layers meld into something truly irresistible.
🛒 Ingredients
20 servings
- 200g ladyfinger biscuits
- 250ml hot sweetened chocolate milk (for dipping)
- — Vanilla cream (1st layer) —
- 1 can sweetened condensed milk (395g)
- 250ml whole milk
- 3 egg yolks
- 1 tablespoon cornstarch
- — Chocolate cream (2nd layer) —
- 500ml whole milk
- 6 tablespoons sweetened cocoa powder
- 1 tablespoon cornstarch
- 3 tablespoons sugar
- — Topping —
- 3 egg whites
- Sugar to taste
- 200ml heavy cream, strained (without whey)
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Directions
- 1
Make the vanilla cream: blend condensed milk, milk, egg yolks, and cornstarch until smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until thick and creamy. Let cool slightly.
- 2
Pour the vanilla cream into a deep rectangular dish and smooth the surface.
- 3
Quickly dip the ladyfingers in the hot sweetened chocolate milk and arrange them in an even layer over the vanilla cream.
- 4
Make the chocolate cream: blend milk, cocoa powder, cornstarch, and sugar. Cook over medium heat, stirring, until thick and glossy. Let cool slightly.
- 5
Pour the chocolate cream over the ladyfingers and smooth gently.
- 6
Beat egg whites to stiff peaks. Add sugar and continue beating until the meringue is shiny and holds firm peaks.
- 7
Fold the heavy cream into the meringue using a spatula with gentle circular movements — do not use an electric mixer at this stage or the mixture will deflate.
- 8
Spread the mousse evenly over the dessert, refrigerate for at least 3 hours, and serve well chilled with a dusting of cocoa powder.
💡 Chef's Tip
For the cleanest layers and best flavor, assemble this dessert the evening before serving. A pinch of salt and a drop of vanilla extract in the chocolate cream elevates the whole dish.
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