Olive Garden Tiramisu
Olive Garden’s tiramisu is a dessert that’s both elegant and indulgent, with rich layers of coffee-soaked ladyfingers and a velvety mascarpone cream filling. This homemade version captures the same incredible flavors and textures of the restaurant’s iconic dessert, giving you the perfect balance of sweetness, coffee, and creaminess.
Equipment
- 9x13-inch baking dish (1)
- Mixing Bowls (2-3)
- Electric hand mixer or stand mixer (1)
- Whisk (1)
- Spatula (1)
- Sifter (1, for cocoa powder)
- Measuring spoons (1 set)
- Measuring cups (1 set)
Ingredients
For the Tiramisu Layers:
- Ladyfingers – 24 pieces approx. 1 package
- Strong brewed coffee or espresso – 2 cups 480 ml
- Rum or Marsala wine optional – 2 tbsp (30 ml)
- Granulated sugar – 2 tbsp 25 g
For the Creamy Filling:
- Mascarpone cheese – 16 oz 450 g
- Heavy cream – 1 cup 240 ml
- Powdered sugar – 1/2 cup 60 g
- Vanilla extract – 1 tsp 5 ml
- Egg yolks optional – 4 large (for a richer custard)
For the Final Touch:
- Cocoa powder – 2 tbsp 15 g
- Chocolate shavings optional – 1/4 cup (30 g)
Instructions
Prepare the Coffee Mixture:
- Brew 2 cups of strong coffee or espresso and let it cool slightly. Add 2 tbsp of rum or Marsala wine (optional) and 2 tbsp of sugar. Stir to combine, then set aside.
Make the Mascarpone Cream Filling:
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. In another bowl, mix 16 oz of mascarpone cheese, 1/2 cup powdered sugar, and 1 tsp of vanilla extract until smooth and creamy. If using egg yolks, whisk them together with a bit of sugar until pale and thick, then fold into the mascarpone mixture. Gently fold in the whipped cream until smooth.
Assemble the Tiramisu:
- Quickly dip the ladyfingers in the coffee mixture, making sure not to soak them too long. Arrange a layer of dipped ladyfingers in the bottom of a 9x13-inch baking dish. Spread half of the mascarpone cream mixture over the ladyfingers, smoothing it into an even layer. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream mixture.
Refrigerate:
- Cover the tiramisu and refrigerate for at least 4 hours, but preferably overnight, to allow the flavors to meld and the layers to set.
Garnish and Serve:
- Before serving, dust the top with 2 tbsp of cocoa powder using a sifter. Optionally, sprinkle chocolate shavings over the top for added texture and flavor. Slice and enjoy!
Notes
- Make Ahead: This tiramisu benefits from sitting overnight. The longer it chills, the better the flavors develop.
- No Eggs Version: If you prefer to avoid using raw eggs, simply skip the egg yolks and focus on the mascarpone and whipped cream filling.
- Alcohol-Free: If you prefer to skip the alcohol, you can omit the rum or Marsala wine and stick to just coffee.
- Customization: Feel free to add a splash of coffee liqueur like Kahlúa for an extra burst of coffee flavor.