Olive Garden Tiramisu Copycat Recipe

This Olive Garden tiramisu recipe gives you that creamy, espresso-soaked dessert from the restaurant, made at home with ingredients you can find at any grocery store.

It comes together in about 30 minutes of actual work, then chills while you make dinner. No baking, no special equipment, and it slices cleanly straight from the fridge.

Why I Love This Recipe

The filling is rich but not heavy. The mascarpone stays light because you fold it in gently rather than beating the life out of it, and the ladyfingers soak up just enough espresso to be damp all the way through without falling apart.

This is the version I keep coming back to for dinner parties. You can make it the night before, and it actually tastes better after a full night in the fridge.

Recipe Ingredients

• 3 large egg yolks – Room temperature; they blend into the sugar more smoothly
• 3 tbsp granulated sugar – Divided; 2 tbsp for the yolk mixture, 1 tbsp for the whipped cream
• 8 oz (225g) mascarpone cheese – Full-fat only; low-fat breaks and turns watery
• 1 cup (240ml) heavy whipping cream – Cold from the fridge so it whips up properly
• 1 tsp vanilla extract – Rounds out the mascarpone’s tang
• 1 cup (240ml) strong brewed espresso or very strong coffee – Cooled to room temperature before using
• 2 tbsp coffee liqueur (Kahlúa or similar) – Optional but adds depth; swap for extra espresso if skipping alcohol
• 24 to 28 ladyfinger biscuits (Savoiardi) – The firm Italian ones, not the soft sponge cake variety
• 2 tbsp unsweetened cocoa powder – For dusting the top; Dutch-process gives a darker, less bitter finish

Variations / Substitutions

• Dairy-free mascarpone – Use a full-fat cashew-based cream cheese alternative; the texture will be slightly softer but still holds when chilled overnight.
• No espresso machine – Very strong brewed coffee (use half the water you normally would) works fine; the flavor is a little milder but still comes through after chilling.
• Skip the liqueur – Add an extra 2 tbsp of brewed espresso plus a small pinch of instant espresso powder to keep the depth without the alcohol.
• Sweeter filling – Increase the granulated sugar in the yolk mixture from 2 tbsp to 3 tbsp; the balance shifts toward dessert-sweet rather than cafe-bitter.
• Chocolate variation – Stir 1 tbsp of good unsweetened cocoa powder directly into the mascarpone mixture before folding, then dust the top as usual.

If you enjoy no-bake Italian-style desserts, Cannoli Dip is worth making next.

How To Make Tiramisu

Step 1: Whisk the Egg Yolks and Sugar

In a medium heatproof bowl, combine the 3 egg yolks and 2 tbsp of the granulated sugar. Set the bowl over a small saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously for about 4 to 5 minutes over medium-low heat until the mixture turns pale yellow and thick enough to fall in a slow ribbon off the whisk.

This step cooks the yolks gently so the filling is safe to eat, and the heat is what gives the cream its body. Pull it off the heat and let it cool for 5 minutes, then beat in the 8 oz mascarpone and the 1 tsp vanilla extract until smooth. The mixture will look glossy and slightly stiff, similar to a thick frosting.

Step 2: Whip the Cream

In a separate cold bowl, beat the 1 cup cold heavy whipping cream with the remaining 1 tbsp granulated sugar using a hand mixer on medium-high speed. Whip for about 2 to 3 minutes until you have firm peaks that hold their shape when you lift the beaters.

Fold the whipped cream into the mascarpone mixture in 2 additions using a wide rubber spatula, cutting down through the center and sweeping up the sides. Stop as soon as the streaks disappear. Overworking it here deflates the cream and makes the final layer dense rather than airy.

Step 3: Dip the Ladyfingers

Stir together the 1 cup cooled espresso and the 2 tbsp coffee liqueur in a shallow bowl wide enough to fit a ladyfinger lengthwise. Working one at a time, dip each Savoiardi biscuit into the espresso mixture for about 1 second per side, no longer. You want them damp but not waterlogged.

They should feel slightly softened but still hold their shape when you lift them. If a few break, press them into the dish anyway; it will not show once the cream goes on top.

Step 4: Layer the Tiramisu

Arrange a single layer of the soaked ladyfingers in the bottom of an 8×8 inch (20×20 cm) baking dish, fitting them snugly side by side. Spread half of the mascarpone cream evenly over the top using an offset spatula or the back of a spoon, going all the way to the edges.

Add a second layer of soaked ladyfingers on top, then spread the remaining mascarpone cream over everything in an even layer. Smooth the surface flat so the cocoa dusting looks clean.

Step 5: Dust and Chill

Sift the 2 tbsp unsweetened cocoa powder evenly over the top of the assembled tiramisu through a fine mesh sieve, covering the surface in a thin, even layer. Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, though overnight (8 hours) gives you cleaner slices and a deeper flavor.

When you are ready to serve, slice into portions, lift each piece onto a plate, and finish with a light extra dusting of cocoa powder right before it hits the table. The layers will be visible from the side, and the cream will be firm and set.

Recipe Tips

• Choose the right ladyfingers. Look for Savoiardi, the firm Italian variety in the international or baking aisle. The soft supermarket sponge fingers go mushy and the layers collapse.
• Cool the espresso completely. Warm espresso melts the mascarpone cream as you assemble and you end up with a soupy mess. Give it at least 15 minutes on the counter, or speed it up with a few ice cubes.
• Do not skip the double-boiler for the yolks. Whisking them over heat is what sets the structure of the filling. If you skip it, the cream never quite firms up, even after chilling overnight.
• Make it the night before. Four hours is the minimum, but the flavor and texture at the 24-hour mark are noticeably better. The espresso soaks through evenly and the layers settle.

This is a no-bake dessert, so there is no timing table by heat level. Here is a quick scaling guide if you are making a larger batch:

How To Store

• Refrigerate – Cover tightly with plastic wrap and keep in the fridge for up to 3 days. The texture is best on day 1 and day 2; by day 3 the ladyfingers are very soft.
• Serve Cold – Tiramisu is meant to be served cold and sliced straight from the fridge. It does not need to come to room temperature first.

Frequently Asked Questions

Can I make tiramisu without raw eggs?

Yes. The double-boiler method in this recipe cooks the yolks to a safe temperature (around 160°F / 71°C), so there are no raw eggs in this filling.

Can I freeze tiramisu?

You can freeze it tightly wrapped for up to 1 month. Thaw it overnight in the fridge; the texture softens a little but it still holds its layers.

What can I use instead of mascarpone if I cannot find it?

A mix of 6 oz (170g) full-fat cream cheese blended smooth with 2 oz (60g) heavy cream gets close. It is a little tangier, but the structure is similar.

Why did my filling turn out runny?

Most often it is one of two things: the mascarpone was too cold and never incorporated fully, or the espresso was warm when you assembled and started melting the layers. Make sure both are at room temperature before you start.

Olive Garden Tiramisu Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 9 servings

Ingredients Method Notes

Ingredients

  

• 3 large egg yolks
• 3 tbsp granulated sugar, divided
• 8 oz (225g) mascarpone cheese
• 1 cup (240ml) heavy whipping cream
• 1 tsp vanilla extract
• 1 cup (240ml) strong brewed espresso or very strong coffee, cooled
• 2 tbsp coffee liqueur
• 24 to 28 Savoiardi ladyfinger biscuits
• 2 tbsp unsweetened cocoa powder

Method

 

1. Whisk the 3 egg yolks and 2 tbsp of the sugar in a heatproof bowl set over barely simmering water for 4 to 5 minutes until pale and ribbon-thick. Cool for 5 minutes, then beat in the 8 oz mascarpone and 1 tsp vanilla until smooth.
2. Whip the 1 cup cold heavy cream with the remaining 1 tbsp sugar to firm peaks, about 2 to 3 minutes, then fold into the mascarpone mixture in 2 additions until just combined.
3. Stir together the 1 cup cooled espresso and 2 tbsp coffee liqueur in a shallow bowl. Dip each ladyfinger for 1 second per side.
4. Arrange a layer of soaked ladyfingers in an 8×8 inch dish. Spread half the mascarpone cream over the top, add a second layer of ladyfingers, then spread the remaining cream evenly over everything.
5. Sift the 2 tbsp cocoa powder over the top, cover loosely, and refrigerate for at least 4 hours. Slice, plate, and finish each portion with a light extra dusting of cocoa powder before serving.

Notes

The double-boiler step for the yolks is worth doing properly, even though it takes a few extra minutes. Skipping it is the most common reason homemade tiramisu never sets up the way it should. If you are making this ahead, overnight chilling gives you noticeably cleaner slices than the 4-hour minimum.