This Olive Garden tiramisu recipe is simply incredible. This timeless no bake Italian dessert is so light and creamy with a deliciously sweet chocolate espresso flavor. It's so delicious, and you won't believe how easy it is to make!
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The Best Olive Garden Tiramisu
Olive Garden's tiramisu has to be the best dessert item on the menu. And if you agree, just wait until you get a taste of this delicious homemade copycat recipe.
The tiramisu has a cocoa powder-dusted bottom and top layer, with espresso-soaked lady fingers and a creamy, sweet mascarpone cream in between. The custard-like texture is to die for, and it has the most delicious flavor.
After you take one bite of this classic Italian dessert, you'll be hooked!
Oh, and if you want to run with the copycat Olive Garden recipes to keep the Italian theme for tonight's dinner, try making this Olive Garden chicken alfredo with these Olive Garden breadsticks.
Why This Recipe Works
Simple ingredients. It may seem like there would be an extensive ingredient list to make this recipe, but you only need a handful of ingredients, and they're all really simple.
Better than the restaurant. This homemade version really is better than the one from Olive Garden, and it's way cheaper to make at home too.
The taste and texture. The balance of flavors and creamy custard texture in this traditional tiramisu recipe is truly like no other dessert, and it's just so good.
Ingredients
As I just mentioned, all the ingredients used in this Olive Garden tiramisu recipe are really basic, and you might even have some of them at home already.
Here's what you need to make the tiramisu:
- 1 ¼ cups good-quality espresso
- 2 tbsp. amaretto
- 24-28 ladyfingers
- ¼ cup unsweetened cocoa powder for dusting
- ¼ tsp. vanilla extract
And here's what you need to make the custard:
- 5 egg yolks, room temperature
- ¾ cup sugar, divided
- 1 ½ cup heavy whipping cream
- 1 cup mascarpone cheese, room temperature
How To Make Olive Garden Tiramisu
1. Boil water: Fill a medium saucepan with water about 1.5 inches high. Bring the water to a boil, then turn the heat down and allow the water to simmer gently.
2. Whisk the eggs: Place a small metal bowl on top of the pot (don't let it touch the water), and whisk the egg yolks and half of the caster sugar until light and fluffy. This will take about 5 to 10 minutes.
3. Make the custard: In a large bowl, whisk together the heavy cream and the rest of the sugar with an electric mixer until fluffy and soft peaks form. Mix in the mascarpone cheese and continue to mix until combined. Pour the egg and sugar mixture into the mascarpone mixture and fold until well combined.
4. Prep the espresso: In a wide and shallow bowl, mix together the espresso, vanilla extract, and amaretto if you're using it. Set it aside.
5. Assemble the tiramisu: Sift half of the cocoa powder onto the bottom of a 10×6 inch baking dish, making sure to cover the entire pan. Dip a ladyfinger cookie into the espresso mixture and place it on the corner of the baking dish. Repeat until the entire bottom of the baking dish is covered with espresso-infused ladyfingers. Spread half of the custard mixture on top of the ladyfinger layer. Add another layer of espresso-infused ladyfingers, then top with another custard mixture. Sift the rest of the cocoa powder on top of the tiramisu.
6. Refrigerate: Cover the baking dish with a lid, aluminum foil, or plastic wrap and refrigerate it for 6 hours or overnight. Then slice, serve, and enjoy!
Tips To Make The Best Recipe
- Use an electric whisk to mix everything for the best texture.
- Fold the egg and sugar mixture into the custard with a rubber spatula until it just combines. You don't want to overmix it.
- Do not soak the ladyfingers in the coffee liqueur. Just dip them so they do not get too soggy.
- Use a baking dish that just fits the lady fingers so everything stays compact.
- Leave out the amaretto for an alcohol-free dessert.
How To Store Tiramisu
In the fridge: Either cover the baking dish with a lid or plastic wrap or transfer the tiramisu to an airtight container and store it in the fridge for up to 3 days.
In the freezer: Transfer the tiramisu to a freezer-safe container, and you can store it for up to 3 months. Let it thaw in the fridge for a few hours before enjoying it.
FAQS About This Olive Garden Tiramisu Recipe
Does Olive Garden make tiramisu?
Yes, Olive Garden makes tiramisu and currently serves it on its dessert menu.
Does Olive Garden's tiramisu have alcohol in it?
Yes, it has a chocolate liqueur in it, but the alcohol burns off during the cooking process.
How many calories are in an Olive Garden tiramisu?
According to Olive Garden's website, there are 470 calories in their tiramisu.
More Copycat Olive Garden Recipes
- Olive Garden shrimp scampi
- Olive Garden chicken marsala
- Olive Garden chicken parmigiana
- Olive Garden asiago tortelloni
- Olive Garden stuffed shells
Olive Garden Tiramisu Recipe
This Olive Garden tiramisu recipe is simply incredible. This timeless no bake Italian dessert is so light and creamy with a deliciously sweet chocolate espresso flavor. It's so delicious, and you won't believe how easy it is to make!
Ingredients
- 1 ¼ cups good-quality espresso
- 2 tbsp. amaretto
- 24-28 ladyfingers
- ¼ cup unsweetened cocoa powder for dusting
- ¼ tsp. vanilla extract
- 5 egg yolks, room temperature
- ¾ cup sugar, divided
- 1 ½ cup heavy whipping cream
- 1 cup mascarpone cheese, room temperature
Instructions
- Fill a medium saucepan with water, about 1.5 inches high. Bring the water to a boil, then turn the heat down and allow the water to simmer gently.
- Place a small metal bowl on top of the pot (don't let it touch the water), and whisk the egg yolks and half of the caster sugar until light and fluffy, about 5 to 10 minutes.
- In a large bowl with an electric mixer, whisk together the heavy cream and the rest of the sugar until fluffy and soft peaks form. Mix in the mascarpone cheese and continue to mix until combined.
- Pour the egg/sugar mixture into the mascarpone mixture and fold until well combined.
- Assemble the Tiramisu: In a wide and shallow bowl, mix together the espresso, vanilla extract, and amaretto. Set aside.
- Sift half of the cocoa powder onto the bottom of a 10×6 inch baking dish, making sure to cover the entire pan.
- Dip a ladyfinger cookie into the espresso/amaretto mixture and place it on the corner of the baking dish. Repeat until the entire bottom of the baking dish is covered with espresso-infused ladyfingers.
- Spread half of the custard mixture on top of the ladyfinger layer. Add another layer of espresso-infused ladyfingers, then top with another custard mixture.
- Sift the rest of the cocoa powder on top of the tiramisu.
- Cover the baking dish, and refrigerate for 6 hours or overnight.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 510Total Fat: 37gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 38gFiber: 0gSugar: 0gProtein: 7g
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