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olive garden tiramisu recipe

Olive Garden Tiramisu Recipe

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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
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 8x8 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.