Let me set the scene. Picture this: a sunlit patio with the scent of fresh basil wafting through the air. It’s summer, and the grill is sizzling away, throwing off tantalizing smells.
My friends and I are gathered around, plates stacked high with Italian Pasta Salad filled with fusilli, chickpeas, and colorful veggies.
But you know what really steals the spotlight? A decadent serving of Olive Garden Tiramisu served right after. Rich, creamy, and with just the right amount of coffee kick, this dessert is nothing short of exquisite.
What is Olive Garden Tiramisu?
Olive Garden’s Tiramisu is not just a dessert; it’s an experience. A traditional Italian dessert that has crossed oceans and found a home in Olive Garden restaurants. It’s a delightful layered treat made from coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder.
Each bite transports you to a cozy café in Italy, reminding you of warm gatherings and delightful conversations.
Have I mentioned how it’s sweet but balanced by the slight bitterness of espresso? It’s a dessert made to be savored.
The Ingredients
For the Custard:
- 1 cup mascarpone cheese
- 1 tbsp pure vanilla bean paste
- 5 egg yolks
- ¾ cup superfine sugar, divided
- 1½ cups heavy cream
For the Tiramisu:
- 24-28 savoiardi biscuits (ladyfingers)
- 1¼ cups freshly brewed espresso
- 2 tbsp dark rum
- ¼ tsp vanilla extract
- 2 tbsp dark chocolate powder
Quick Look at Making Olive Garden Tiramisu
This dessert has a reputation for being complex, but I assure you, it’s straightforward. We will whip up the creamy custard, soak the ladyfingers, and stack everything into a glorious tower of flavor.
Let’s get those aprons on and embrace the messy fun of cooking!
Step 1: Prepare the Custard
First, I whisk the egg yolks in a bowl until they become pale. I then gradually add in half of the sugar, continuing to whisk until it’s smooth. This sugar will sweeten our custard beautifully.
Step 2: Heat It Up
Place the bowl over a pot of simmering water. This creates a double boiler that will gently cook the yolks while preventing them from scrambling. Stir constantly for about 8 minutes until it becomes thick and creamy. Keep an eye on it — we want a golden hue and the texture of a rich sauce.
Step 3: Combine Mascarpone
Once the egg yolk mixture cools a bit, I fold in the mascarpone cheese and vanilla bean paste. This is where things start to get luxurious! Use a spatula to combine them gently, creating a luscious, creamy texture.
Step 4: Whip the Cream
In another bowl, I whip the heavy cream until soft peaks form. Gradually, I sprinkle in the remaining sugar, then keep beating until I get stiff peaks. This fluffy cream is going to add volume and airiness to our dessert.
Step 5: Combine Everything
With a delicate touch, I fold the whipped cream into the mascarpone mixture. I want to keep that lightness intact, so I mix gently. The result is a silky custard — it’s the heart of our tiramisu.
Step 6: Brew the Coffee
Next, I brew fresh espresso and let it cool slightly. In a separate bowl, I mix the cooled espresso, dark rum, and vanilla extract. The aroma is intoxicating! This mixture will soak our ladyfingers.
Step 7: Assemble the Layers
I dip each ladyfinger in the espresso mixture, making sure not to soak them too long. I arrange half of the soaked biscuits in a dish. On top goes half of the mascarpone custard, and I spread it evenly. Then, I repeat the layers until everything is finished.
Step 8: Dust with Cocoa
Once assembled, I dust the top generously with dark chocolate powder. This adds an exquisite contrast in flavor that’s hard to resist.
Step 9: Chill
Finally, I cover the dish and chill it in the refrigerator for at least 4 hours. This allows the flavors to meld, and trust me, waiting is worth it.
Notes
Use Fresh Ingredients: Quality mascarpone and fresh eggs make a difference in flavor.
Control the Soaking: Don’t over-soak the ladyfingers; they should be moist, not mushy.
Experiment with Flavors: Try adding flavored liqueurs like amaretto for a twist.
Chill it Well: Letting it chill overnight enhances flavors. It’s hard, but the wait pays off.
Garnish Creatively: Before serving, consider adding chocolate shavings or fresh berries for a pop of color.
Storage Tips
Keep your tiramisu covered in the fridge. It’s best enjoyed within 3-4 days, as the texture can change over time. If you want to freeze it, consider freezing it in individual portions. It stays delicious for about a month.
Serving Suggestions
- Pair with Strong Coffee: Nothing complements tiramisu like a fresh cup of espresso or a rich cappuccino.
- Garnish with a Twist: Drizzle some caramel or chocolate sauce on top.
- Share at Gatherings: Serve it at family dinners or gatherings.
- Make It a Layered Dessert: Consider serving it in individual glasses for a cute presentation.
- Summer Refreshment: Top each serving with fresh berries like strawberries or raspberries.
What Other Substitutes Can I Use in Olive Garden Tiramisu?
- Mascarpone Cheese: Cream cheese can work in a pinch, though it alters the flavor slightly.
- Savoiardi Biscuits: Use homemade ladyfingers or any sponge cake.
- Heavy Cream: Whipping cream is an acceptable alternative.
- Dark Rum: Substitute with coffee liqueur for a different flavor profile.
- Espresso: Strong brewed coffee is a perfect stand-in.
Conclusion
Olive Garden Tiramisu offers a slice of Italian indulgence that’s surprisingly easy to replicate at home. The layers of coffee, cream, and chocolate combine to create a harmony of flavors that are utterly irresistible.
Whether it’s a festive dinner, a summer barbecue, or simply a treat for yourself, this dessert fits the bill every time. So roll up those sleeves, gather your ingredients, and let’s make this sweet, coffee-kissed dream come true.
Sharing it is optional, but you may find others are more than willing to lend a hand in the kitchen — or at the dining table! Buon appetito!
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- Alcohol free tiramisu Copycat recipe
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Olive Garden Tiramisu Recipe – Treat Indulgently
Description
Let me set the scene. Picture this: a sunlit patio with the scent of fresh basil wafting through the air. It’s summer, and the grill is sizzling away, throwing off tantalizing smells.
My friends and I are gathered around, plates stacked high with Italian Pasta Salad filled with fusilli, chickpeas, and colorful veggies.
But you know what really steals the spotlight? A decadent serving of Olive Garden Tiramisu served right after. Rich, creamy, and with just the right amount of coffee kick, this dessert is nothing short of exquisite.
Ingredients
For the Custard:
For the Tiramisu:
Instructions
Step 1: Prepare the Custard
-
First, I whisk the egg yolks in a bowl until they become pale. I then gradually add in half of the sugar, continuing to whisk until it's smooth. This sugar will sweeten our custard beautifully.
Step 2: Heat It Up
-
Place the bowl over a pot of simmering water. This creates a double boiler that will gently cook the yolks while preventing them from scrambling. Stir constantly for about 8 minutes until it becomes thick and creamy. Keep an eye on it — we want a golden hue and the texture of a rich sauce.
Step 3: Combine Mascarpone
-
Once the egg yolk mixture cools a bit, I fold in the mascarpone cheese and vanilla bean paste. This is where things start to get luxurious! Use a spatula to combine them gently, creating a luscious, creamy texture.
Step 4: Whip the Cream
-
In another bowl, I whip the heavy cream until soft peaks form. Gradually, I sprinkle in the remaining sugar, then keep beating until I get stiff peaks. This fluffy cream is going to add volume and airiness to our dessert.
Step 5: Combine Everything
-
With a delicate touch, I fold the whipped cream into the mascarpone mixture. I want to keep that lightness intact, so I mix gently. The result is a silky custard — it’s the heart of our tiramisu.
Step 6: Brew the Coffee
-
Next, I brew fresh espresso and let it cool slightly. In a separate bowl, I mix the cooled espresso, dark rum, and vanilla extract. The aroma is intoxicating! This mixture will soak our ladyfingers.
Step 7: Assemble the Layers
-
I dip each ladyfinger in the espresso mixture, making sure not to soak them too long. I arrange half of the soaked biscuits in a dish. On top goes half of the mascarpone custard, and I spread it evenly. Then, I repeat the layers until everything is finished.
Step 8: Dust with Cocoa
-
Once assembled, I dust the top generously with dark chocolate powder. This adds an exquisite contrast in flavor that’s hard to resist.
Step 9: Chill
-
Finally, I cover the dish and chill it in the refrigerator for at least 4 hours. This allows the flavors to meld, and trust me, waiting is worth it.
Servings 9
- Amount Per Serving
- Calories 458kcal
- % Daily Value *
- Total Fat 20.2g32%
- Saturated Fat 7.6g38%
- Cholesterol 53mg18%
- Sodium 978mg41%
- Total Carbohydrate 60g20%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Fresh Ingredients: Quality mascarpone and fresh eggs make a difference in flavor.
- Control the Soaking: Don’t over-soak the ladyfingers; they should be moist, not mushy.
- Experiment with Flavors: Try adding flavored liqueurs like amaretto for a twist.
- Chill it Well: Letting it chill overnight enhances flavors. It’s hard, but the wait pays off.
- Garnish Creatively: Before serving, consider adding chocolate shavings or fresh berries for a pop of color.
