CopycatSpices
Olive Garden Tiramisu
Layers of espresso-soaked ladyfingers and creamy mascarpone filling dusted with cocoa powder. This restaurant-style tiramisu recipe delivers the exact rich, coffee-infused dessert you love from Olive Garden.
casual-dining · olive-garden · dessert · italian
🕑Prep25 min
🍳Cook0 min
⏱Total25 min
🍽Serves8
⭐DifficultyMedium
Ingredients
- 6 egg yolks
- 3/4 cup granulated sugar
- 16 ounces mascarpone cheese, room temperature
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (Kahlua) or dark rum
- 1 package (7 ounces) Italian ladyfinger cookies (savoiardi)
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
- 1.Make the custard base. Whisk the egg yolks and sugar together in a heatproof bowl set over a pot of simmering water (double boiler). Whisk constantly for 8-10 minutes until the mixture is thick, pale, and reaches 160°F. Remove from heat and let cool for 5 minutes.
- 2.Add the mascarpone. Fold the mascarpone into the cooled egg mixture until smooth. Be gentle — overworking mascarpone can make it grainy.
- 3.Whip the cream. In a separate bowl, beat the heavy cream to stiff peaks. Fold the whipped cream into the mascarpone mixture in two additions until light and fluffy.
- 4.Prepare the coffee dip. Combine the cooled espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the coffee mixture — about 1-2 seconds per side. Don't soak them or they'll fall apart.
- 5.Assemble the layers. Arrange a layer of dipped ladyfingers in the bottom of a 9x13 dish. Spread half the mascarpone filling on top. Repeat with another layer of dipped ladyfingers and the remaining filling.
- 6.Chill and dust. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Before serving, dust the top generously with cocoa powder through a fine-mesh sieve.
Olive Garden Tiramisu
Prep time: 25 minutes
Cook time: None (6+ hours chilling)
Servings: 8
Olive Garden’s Tiramisu is one of the most popular desserts on their menu — layers of espresso-soaked ladyfingers sandwiched between clouds of sweet mascarpone cream, dusted with cocoa powder. It’s rich without being heavy, and the coffee flavor runs through every bite. The restaurant version is consistent and crowd-pleasing, which is exactly what you want from tiramisu.
This recipe uses a cooked egg yolk method, which means you don’t have to worry about raw eggs. The overnight chilling is essential — it lets the flavors meld and the ladyfingers soften to that perfect melt-in-your-mouth texture.
Why Make It at Home?
A single slice of tiramisu at Olive Garden costs $9.79. This recipe makes 8 generous portions for about $12 total, or $1.50 per serving. You also get to use real mascarpone and actual espresso, which makes a significant difference in flavor and texture.
Tips & Variations
- Don’t over-dip the ladyfingers. A quick 1-2 second dip on each side is all you need. Soggy ladyfingers turn the whole dessert into a mushy mess.
- Room temperature mascarpone is important. Cold mascarpone is harder to fold smoothly and can create lumps in your filling.
- Overnight is better than 6 hours. The flavor and texture both improve dramatically with a full 24 hours in the fridge. Make it the day before you need it.
- Skip the alcohol if needed. Replace the coffee liqueur with an extra tablespoon of espresso and a teaspoon of vanilla extract.
