Tiramisu Sheet Pan Dessert for a Crowd

So you want to serve tiramisu to a whole crowd without assembling 47 tiny glasses and questioning your life choices? Same. This Tiramisu Sheet Pan Dessert is the lazy-genius version of the classic—big pan, bold flavors, zero fuss. It’s creamy, coffee-kissed, lightly boozy (optional, relax), and slices like a dream for parties.

It looks impressive. It tastes luxurious. And it doesn’t require pastry-school energy. Win-win.

Why This Recipe is Awesome

First, it feeds a crowd. One pan, clean squares, no awkward spoon-scooping at the dessert table.

Second, it keeps everything people love about tiramisu: espresso-soaked layers, creamy mascarpone filling, and that cocoa finish that makes everyone feel fancy.

Third, it’s make-ahead friendly, which means you’re not scrambling right before guests arrive. This dessert actually wants to be made early.

And finally, it’s shockingly easy. No baking, no temperamental custards, no broken ladyfingers causing emotional damage.

Ingredients You’ll Need

For the base layers:

• Ladyfingers – crisp ones, not soft cake-style
• Strong brewed espresso or coffee – cooled, very important
• Sugar – just enough to sweeten the soak
• Coffee liqueur – optional but very on-brand

For the mascarpone filling:

• Mascarpone cheese – room temperature or don’t bother
• Cream cheese – adds stability (trust this move)
• Powdered sugar – smooth sweetness
• Vanilla extract – subtle but necessary
• Heavy cream, whipped – fluffy structure provider

For the topping:

• Unsweetened cocoa powder – classic finish
• Dark chocolate shavings – optional, but classy

Step-by-Step Instructions

1. Prep the pan.
   Line a rimmed sheet pan or 9×13-inch pan with parchment paper. Leave overhang so you can lift it out later like you planned ahead.
2. Mix the coffee soak.
   Combine cooled espresso, sugar, and coffee liqueur if using. Stir until dissolved. Taste it—strong but not bitter is the goal.
3. Whip the cream.
   In a cold bowl, whip heavy cream until soft peaks form. Don’t overdo it. You want fluffy, not butter-adjacent.
4. Make the filling.
   Beat mascarpone and cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped cream gently until silky and light.
5. Build the first layer.
   Quickly dip ladyfingers into the coffee mixture. One second per side. Lay them in a single layer in the pan.
6. Spread the filling.
   Add half the mascarpone mixture over the ladyfingers. Smooth it out evenly.
7. Repeat the layers.
   Add another layer of dipped ladyfingers, then top with the remaining filling. Smooth the top like you care about aesthetics.
8. Chill.
   Refrigerate for at least 6 hours, preferably overnight. This is when the magic happens.
9. Finish and serve.
   Dust generously with cocoa powder right before serving. Add chocolate shavings if you’re feeling extra.

Common Mistakes to Avoid

• Over-soaking the ladyfingers.
  Soggy tiramisu is a crime. Dip fast and move on.
• Using cold mascarpone.
  This leads to lumps. Let it soften first.
• Skipping chill time.
  Warm tiramisu doesn’t slice—it slides.
• Overmixing the filling.
  Fold gently. You want airy, not dense.
• Dusting cocoa too early.
  It gets damp and sad. Always finish at the end.

Alternatives & Substitutions

No mascarpone? Use full-fat cream cheese only, but expect a slightly tangier vibe. Still good.

No ladyfingers? Sponge cake or vanilla sheet cake slices work surprisingly well.

Alcohol-free crowd? Skip the liqueur completely. Coffee alone carries the flavor just fine.

Want a twist? Add a thin chocolate ganache layer between the mascarpone layers. Bold move, but worth it—IMO.

FAQ (Frequently Asked Questions)

Does this really serve a crowd?
Yes. Cut into small squares and it easily feeds 20–25 people.

Can I make it a day ahead?
You should. Overnight chilling makes it better.

Is tiramisu supposed to be super sweet?
Nope. It’s balanced. Coffee bitterness keeps it in check.

Can I freeze this dessert?
Technically yes, but texture is best fresh or refrigerated.

Do I need a mixer?
It helps, but a whisk and patience can work.

Why add cream cheese to mascarpone?
Stability. Cleaner slices. Less stress.

Final Thoughts

This Tiramisu Sheet Pan Dessert for a Crowd is elegant without being annoying, rich without being heavy, and easy without looking lazy. It’s the kind of dessert that disappears quietly while people ask, “Who made this?”

Make it once, and congratulations—you’re now responsible for dessert at every gathering.