This Olive Garden Tiramisu recipe is my absolute favorite dessert to make. It brings that luxurious Italian flavor right into your kitchen. Trust me, if you’ve had it at Olive Garden, you’ll love this homemade version even more!
With layers of coffee-soaked ladyfingers, mascarpone custard, and dusting of cocoa, it’s perfect for impressing guests or satisfying your sweet tooth. If you have tried it at the restaurant, you are going to love making this copycat Tiramisu recipe at home.
What’s special about the Olive Garden Tiramisu recipe?
This recipe isn’t just about copying Olive Garden’s Tiramisu; it’s about making it your own and perfecting it right at home. I promise, you’ll feel like a pro by the time it’s ready!
We will learn traditional techniques like making mascarpone custard and achieving clean layers. With options for adjustments, like making kids friendly or omitting alcohol. With minimal equipment and accessible ingredients, this recipe is for everyone to try.
I have more copycat recipes from Olive Garden that you might be interested, like Olive Garden Alfredo Dipping Sauce Recipe and Olive Garden Shrimp Scampi Recipe. This Tiramisu will go really well as a dessert with them.
Ingredients for Olive Garden Tiramisu Recipe
For the Mascarpone Custard:
- 5 large egg yolks
- ¾ cup caster sugar (divided; fine granulated sugar works too)
- 1½ cups heavy whipping cream
- 1 cup mascarpone cheese (room temperature)
- ¼ teaspoon vanilla extract
For Tiramisu Assembly:
- 24-28 ladyfingers (crisp, not soft)
- 1¼ cups strong espresso or coffee (cooled)
- 2 tablespoons coffee liqueur (optional)
- 2 tablespoons unsweetened cocoa powder
- Dark chocolate shavings (optional, for garnish)
These simple ingredients will give you the texture and rich coffee flavor from Olive Garden. I swear, using good-quality mascarpone and fresh coffee really makes all the difference in creating the perfect Olive Garden Tiramisu Recipe at home!
Equipment Needed
- 8×8 inch square baking dish
- Electric mixer with whisk attachment
- Double boiler or heatproof bowl and saucepan
- Shallow wide bowl for dipping
- Whisk, rubber spatula, and fine mesh sieve
A double boiler is key for gently heating the egg yolks without scrambling them. If you don’t have one, place a heatproof bowl over a saucepan of simmering water.
Preparation Time: 30 minutes
Cooking Time: 6 hours
Total Time: 6 Hours 30 minutes
Servings: 9
How to make Olive Garden Tiramisu Dessert
Custard Preparation:
1. Set up a double boiler: Heat a saucepan with 1.5 inches of water to a simmer.
2. Whisk the egg yolks: In a heatproof bowl, whisk egg yolks with ⅜ cup sugar until they’re pale and fluffy. It’s like a little magic happening right before your eyes. I love watching the mixture transform! (5-10 minutes).
3. Cook the custard: Place the bowl over simmering water, making sure it doesn’t touch the water. Whisk until warm and the sugar dissolves. Remove from heat.
4. Whip the cream: In a separate bowl, whip heavy cream with the remaining sugar until soft peaks form. Add mascarpone and vanilla extract, mixing until smooth.
5. Combine: Gently fold the egg yolk mixture into the mascarpone mixture until fully incorporated.
The double boiler ensures egg yolks are gently heated to a safe temperature while maintaining a smooth texture. Whipping the cream separately allows the custard to hold its structure.
Tiramisu Assembly:
1. Prepare the coffee mixture: Combine cooled espresso with coffee liqueur (if using) in a shallow bowl.
2. Dust the dish: Sift a thin layer of cocoa powder over the bottom of the baking dish.
3. Dip and layer:
- Quickly dip each ladyfinger into the coffee mixture (3-4 seconds per side) and arrange them in a single layer in the dish.
- Spread half the mascarpone custard evenly over the ladyfingers.4. Repeat layers: Add another layer of dipped ladyfingers, followed by the remaining custard.5. Finish with cocoa: Dust the top generously with cocoa powder.
Ladyfingers absorb liquid quickly, so over-soaking them can make your tiramisu soggy. A brief dip ensures they stay firm and flavorful.
Chill and Serve
1. Refrigerate: Cover the dish with plastic wrap and refrigerate for 6-8 hours, or overnight for the best flavor.
2. Slice and serve: Freeze for 10-15 minutes before cutting for clean slices. Serve chilled, optionally garnished with dark chocolate shavings.
Chilling allows the flavors to meld and the custard to firm up. Freezing briefly before cutting ensures neat, professional-looking slices.
I like to prepare my tiramisu in the mornings and keep them in refrigerators for dinner. They are best desserts with main course.
Pro Tips for Success
– Room temperature mascarpone: Prevent lumps by using mascarpone at room temperature.
– Quick dips: Quick dips are key! You want your ladyfingers to be moist, not soggy. I learned this the hard way, trust me, the brief dip makes all the difference.
– Extra richness: Add a layer of dark chocolate shavings between the custard layers.
– Chilling time: Chill for at least 6 hours; overnight is ideal for the best texture and flavor.
Serving & Pairing Ideas
For the best experience serve your Olive Garden tiramisu chilled and fresh, it just feels like the perfect way to enjoy it. Pair it with some fresh espresso, and you’ll feel like you’re at a fancy café!
You can decorate it with some Chocolate shavings, espresso beans or fresh berries. Plate your Tiramisu with light dusting of fresh coca powder.
To be extra fancy serve them in individual cup or glasses to your guests, they will be impressed.
Storage & Make Ahead
Tiramisu is best made 24 hours ahead for optimal flavor. However, if you need to store leftovers, keep them in an airtight container in the refrigerator for up to 2-3 days.
If you want to store your Olive Garden Tiramisu for longer, freeze individual slices wrapped in plastic wrap for up to 1 month. Thaw in the refrigerator overnight before serving.
Olive Garden Tiramisu Recipe
Equipment
- 1 Baking Dish 8×8 in Square
- 1 Electric Mixer
- 1 Double boiler or heatproof bowl
- 1 Saucepan
- 1 Wide Bowl Shallow Wide bowl for mixing
Ingredients
For the Mascarpone Custard:
- 5 large egg yolks
- ¾ cup caster sugar divided; fine granulated sugar works too
- 1½ cups heavy whipping cream
- 1 cup mascarpone cheese room temperature
- ¼ teaspoon vanilla extract
For Tiramisu Assembly:
- 24-28 ladyfingers crisp, not soft
- 1¼ cups strong espresso or coffee cooled
- 2 tablespoons coffee liqueur optional
- 2 tablespoons unsweetened cocoa powder
- Dark chocolate shavings optional, for garnish
Instructions
Custard Preparation:
- Set up a double boiler: Heat a saucepan with 1.5 inches of water to a simmer.
- Whisk the egg yolks: In a heatproof bowl, whisk egg yolks with ⅜ cup sugar until they’re pale and fluffy. It’s like a little magic happening right before your eyes. I love watching the mixture transform! (5-10 minutes).
- Cook the custard: Place the bowl over simmering water, making sure it doesn’t touch the water. Whisk until warm and the sugar dissolves. Remove from heat.
- Whip the cream: In a separate bowl, whip heavy cream with the remaining sugar until soft peaks form. Add mascarpone and vanilla extract, mixing until smooth.
- Combine: Gently fold the egg yolk mixture into the mascarpone mixture until fully incorporated.
- The double boiler ensures egg yolks are gently heated to a safe temperature while maintaining a smooth texture. Whipping the cream separately allows the custard to hold its structure.
Tiramisu Assembly:
- Prepare the coffee mixture: Combine cooled espresso with coffee liqueur (if using) in a shallow bowl.
- Dust the dish: Sift a thin layer of cocoa powder over the bottom of the baking dish.
- Dip and layer:
- Quickly dip each ladyfinger into the coffee mixture (3-4 seconds per side) and arrange them in a single layer in the dish.
- Spread half the mascarpone custard evenly over the ladyfingers.
- Repeat layers: Add another layer of dipped ladyfingers, followed by the remaining custard.
- Finish with cocoa: Dust the top generously with cocoa powder.
- Ladyfingers absorb liquid quickly, so over-soaking them can make your tiramisu soggy. A brief dip ensures they stay firm and flavorful.
Chill and Serve
- Refrigerate: Cover the dish with plastic wrap and refrigerate for 6-8 hours, or overnight for the best flavor.
- Slice and serve: Freeze for 10-15 minutes before cutting for clean slices. Serve chilled, optionally garnished with dark chocolate shavings.
Common Questions
How can I make this without raw eggs?
Replace the egg yolk custard with 16 oz mascarpone cheese whipped with 1½ cups heavy cream, ¾ cup sugar, and vanilla extract until stiff peaks form. Follow the same assembly steps.
This alternative egg-less custard eliminates the need for raw or partially cooked eggs while preserving the creamy texture of traditional tiramisu. It’s also quicker to prepare, making it perfect for beginners.
What alcohol can I use in tiramisu?
You can use coffee liqueur, Marsala wine, or even dark rum for a little extra kick—choose whichever one you like best!
If you’re making the Olive Garden Tiramisu Recipe for the little ones, feel free to skip the alcohol, this dessert is just as tasty without it!.
Each alcohol choice adds a slightly different flavor profile. Marsala offers a mild, nutty sweetness; dark rum adds depth and warmth; and coffee liqueur enhances the espresso flavors. Adjust to your taste preferences.
Can I use regular coffee instead of espresso?
Yes, substitute with strong brewed coffee, instant espresso powder, or cold brew concentrate for similar results. Avoid light or weak coffee.
Espresso provides a robust flavor essential for tiramisu. If using regular coffee, ensure it’s brewed strong enough to match espresso’s intensity. Cold brew concentrate works well for a smoother, less acidic taste.
What type of ladyfingers should I use?
Go for the crispy ones! They soak up the coffee perfectly without getting too soggy. Avoid soft, cake-like ones.
Crisp ladyfingers absorb coffee without becoming mushy, creating the perfect layered structure. If soft ladyfingers are your only option, freeze them briefly before dipping to help them hold their shape.
Why is my tiramisu runny?
Be sure to let it chill for at least 6 hours so the flavors have time to come together. And don’t worry, give the ladyfingers a quick dip, over-soaking them can make things a bit soggy.
Runny tiramisu often happens when the custard hasn’t set properly. Before layring, ensure the mascarpone and whipped cream mixture is thick and airy. Always refrigerate long enough for the dessert to firm up.
How long can tiramisu sit out?
Tiramisu should sit out no longer than 2 hours at room temperature, or 1 hour if above 90°F (32°C). Keep it refrigerated until ready to serve.
Exposure to heat can compromise the custard’s texture and safety. If serving outdoors, place the tiramisu on a chilled tray or in a cooler to maintain freshness.
Olive Garden Tiramisu Recipe Nutrition Facts (Per Serving)
A heads-up, this Olive Garden Tiramisu Recipe is a delicious indulgence, so be sure to enjoy every bite! Here’s the nutritional breakdown for those who want to know.
Nutrition information is approximate and based on a single serving. For more accurate values, please adjust based on your specific ingredients.
| Calories | 461 kcal |
| Fat | 32g |
| Carbohydrates | 38g |
| Protein | 8g |
| Sugar | 28g |
| Cholesterol | 215g |
| Sodium | 120g |
Tiramisu, which means ‘pick me up’ in Italian, originated in the Veneto region of Italy in the 1960s. It became a global sensation, especially after restaurants like Olive Garden popularized it.
This Olive Garden Tiramisu Recipe is the perfect way to bring a little taste of Italy into your home. I promise, you’ll get hooked once you’ve made it. Every bite is worth the effort, and your friends and family will love it!
Remember that tiramisu is a forgiving dessert. Even if it’s not perfect, it usually still tastes delicious! The key is to be patient with the chilling time and careful with the soaking of the ladyfingers. Do share photos with me if you try out this recipe, you can also follow me on Pinterest I am quite active there.