CopycatSpices
Copycat Olive Garden Tiramisu
Olive Garden's tiramisu layers espresso-soaked ladyfingers with a rich mascarpone cream, dusted with cocoa — an elegant Italian dessert made surprisingly simple.
copycat · olive-garden · casual-dining · dessert
🕑Prep25 min
🍳Cook0 min
⏱Total25 min
🍽Serves8
⭐DifficultyMedium
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 ounces mascarpone cheese, room temperature
- 1 1/2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 cups strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (Kahlua) or dark rum (optional)
- 1 package (7 oz) ladyfinger cookies (savoiardi)
- 3 tablespoons unsweetened cocoa powder
- Dark chocolate shavings, for garnish
Instructions
- 1.Make the egg yolk base. In a large bowl, whisk the egg yolks and sugar together vigorously for 3-4 minutes until thick, pale yellow, and the mixture falls in ribbons from the whisk.
- 2.Add the mascarpone. Add the mascarpone cheese to the egg mixture and fold gently until smooth and well combined. Don't overmix — you want it light and airy.
- 3.Whip the cream. In a separate bowl, whip the heavy cream and vanilla extract with an electric mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in three additions.
- 4.Prepare the coffee dip. Combine the cooled espresso and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee for 1-2 seconds per side — don't soak them or they'll fall apart.
- 5.Layer the tiramisu. Arrange a layer of coffee-dipped ladyfingers in the bottom of an 8x8-inch dish. Spread half the mascarpone cream over the top. Repeat with a second layer of dipped ladyfingers and the remaining cream.
- 6.Dust and chill. Sift cocoa powder generously over the top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The flavors meld and the ladyfingers soften into a cake-like texture.
- 7.Serve chilled. Garnish with dark chocolate shavings. Cut into squares and serve cold.
Copycat Olive Garden Tiramisu
Prep time: 25 minutes (plus 6+ hours chilling)
Cook time: 0 minutes
Servings: 8 servings
Olive Garden’s tiramisu is one of the most popular desserts on their menu, and for good reason. It’s the classic Italian dessert executed well — layers of espresso-soaked ladyfinger cookies sandwiching a light, sweet mascarpone cream, all dusted with bitter cocoa powder. The contrast of sweet cream, bitter coffee, and cocoa creates a flavor that’s far more complex than the simple ingredient list suggests.
The no-cook technique means this is entirely about assembly and patience. The magic happens in the refrigerator, where the ladyfingers absorb moisture from the cream and coffee, transforming from crispy cookies into a soft, cake-like layer that melds with the mascarpone.
Tiramisu Tips
- Quick dip, don’t soak. The most common mistake is soaking the ladyfingers too long. One to two seconds per side is all you need. They continue absorbing moisture in the fridge. Over-soaked ladyfingers turn to mush.
- Room temperature mascarpone. Cold mascarpone is lumpy and doesn’t fold smoothly. Let it sit out for 30 minutes before using.
- Overnight is best. Six hours is the minimum, but 12-24 hours gives you the best texture and flavor. The layers set properly and the coffee flavor permeates everything evenly.
Olive Garden Dessert Pricing
A slice of tiramisu at Olive Garden costs $8-10. This recipe makes 8 generous servings for about $12 total — $1.50 per serving. It’s also impressive enough to serve at a dinner party, which you can’t say about most copycat recipes.
