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Copycat Olive Garden Tiramisu Recipe

espresso tiramisu on a plate with mascarpone custard layer sprinkled with cocoa powder and coffee
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This Olive Garden Tiramisu recipe recreates the classic Italian dessert we all know and love. This tiramisù features delicious espresso-soaked ladyfingers topped with a thick layer of creamy mascarpone custard. it’s the perfect dessert for an Italian feast!

Without hesitation, Olive Garden’s tiramisu is one of my all-time favorite desserts. Creamy, chocolate-y, and just melt-in-your-mouth perfect, it’s easy to understand how so many people order this dessert over and over again.

Now, the key to a great tiramisu starts with finding good-quality ingredients. In this case, your tiramisu will taste best if you use quality espresso, which you can buy from at a local coffee shop or online. The same goes with the ladyfingers (I buy this one because it’s not too soft, so it won’t break when dipping it in the espresso mixture).

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What You Need to Make Olive Garden Tiramisu Recipe

For the Custard:

For the Tiramisù:

How to Make Olive Garden Tiramisu Recipe

Make the Custard:

  1. Fill a medium saucepan with water, about 1.5 inch high. Bring the water to a boil, then turn heat down and allow the water to gently simmer.
  2. 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.
  3. In a large bowl of 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.
  4. Pour the egg/sugar mixture into the mascarpone mixture and fold until well-combined.

Assemble the Tiramisu:

  1. In a wide and shallow bowl, mix together the espresso, vanilla extract, and amaretto. Set aside.
  2. Sift half of the cocoa powder unto the bottom of an 8×8 square baking dish, making sure to cover the entire pan.
  3. Dip a ladyfinger cookie into the espresso/amaretto mixture and place it on the corner of the baking dish. You can also brush the espresso/amaratto mixture unto the ladyfinger if the cookie is too soft and breaks apart when dipped. Repeat until the entire bottom of the baking dish is covered with espresso-infused ladyfingers.
  4. 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.
  5. Sift the rest of the cocoa powder on the top of the tiramisu.
  6. Cover the baking dish, and refrigerate for 6 hours or overnight. When ready to serve, slice into 9 squares and eat immediately. ENJOY!

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If you make this Copycat Olive Garden Tiramisu Recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

espresso tiramisu on a plate with mascarpone custard layer sprinkled with cocoa powder and coffee

Copycat Olive Garden Tiramisu (Easy + Delicious!)

DWELL by Michelle
This Olive Garden Tiramisu recipe recreates the classic Italian dessert we all know and love. This tiramisu features delicious espresso-soaked ladyfingers topped with a thick layer of creamy mascarpone custard. The perfect dessert for an Italian feast!
5 from 4 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine Italian
Servings 9 servings
Calories 461 kcal

Ingredients
  

For the Custard:

For the Tiramisù:

Instructions
 

Make the Custard:

  • Fill a medium saucepan with water, about 1.5 inch high. Bring the water to a boil, then turn heat down and allow the water to gently simmer.
  • 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 of 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 unto the bottom of an 8×8 square 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. You can also brush the espresso/amaretto mixture unto the ladyfinger if the cookie is too soft and breaks apart when dipped. Repeat until the entire bottom of the baking dish is covered with espresso-infused ladyfingers.
  • Spreadhalf 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 the top of the tiramisu.
  • Cover the baking dish, and refrigerate for 6 hours or overnight. When ready to serve,slice into 9 squares and eat immediately. ENJOY!
Keyword chocolate dessert, coffee, coffee spread, dessert, easy dessert recipes, italian dessert, sweet recipe

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10 Comments

  1. Hello! I can’t seem to see the link for the lady fingers you use. Would you mind sharing it again ? 🙂