Olive Garden Tiramisu – one of my personal favorite Olive Garden recipes, this wonderfully rich, an light dessert with the kick of espresso.
You can make this rich and creamy Italian dessert that will taste a lot like the Olive Garden’s (recipe without eggs)
Olive Garden Tiramisu is a classic Italian dessert. Espresso, chocolate, and mascarpone cheese makes for a delightful and uplifting dessert. This dessert has been on the menu at the Olive Garden as long as I can remember. One of the best things about this dessert is that you actually should make it a day or so ahead of time, this way you aren’t rushed the day you have your friends and family over for that special meal!
Prep time: 10 minutes
Cook time: 30 minutes
- 1 sponge cake (10 to 12″ and about 3″ tall) or lady fingers
- 3 ounces strong black coffee
- 3 ounces brandy or rum
- 1 and 1/2 pounds room temperature cream cheese or mascarpone (my pick)
- 2 cups room temperature cream cheese or mascarpone
- 1⁄4 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup superfine or powdered sugar
- unsweetened cocoa
- Cut across middle of sponge cake, forming two layers, each about 1 and 1/2 inches thick.
( if you use ladies fingers, place them in layers)
- Blend coffee and brandy. Sprinkle enough mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving.
- In a bowl, whip the cream and powdered sugar with an electric mixer until thick.
- Add room temperature cheese into the whipped cream slowly fold mixture until it’s completely incorporated, but don’t over mix or it will lose its fluff and flatten out but light and spreadable. ( Test for sweetness during beating, adding more sugar if needed)
- On the cut surface of bottom layer, spread half of the cheese mixture. Replace second layer and top with remaining cheese mixture. Sprinkle top literally with sifted cocoa. Refrigerate cake for at least two hours before cutting and serving.