Olive Garden Tiramisu
Indulge in the classic Italian dessert with this delicious olive garden tiramisu recipe. Layers of coffee-soaked ladyfingers and creamy mascarpone cheese, dusted with cocoa powder, create a decadent treat that's perfect for any occasion.
Ingredients
- 1 cup strong brewed coffee, cooled
- 3 tablespoons coffee liqueur (such as Kahlua)
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 24 ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder
Instructions
- In a shallow dish, combine the cooled coffee and coffee liqueur.
- In a large bowl, beat the egg yolks and sugar until thick and pale. Stir in the vanilla extract and mascarpone cheese until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites.
- Dip each ladyfinger into the coffee mixture for a few seconds, allowing them to soak up the liquid, then arrange them in the bottom of a 9x9 inch dish.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
- Cover and refrigerate for at least 4 hours, or overnight.
- Before serving, dust the top with cocoa powder using a fine mesh sieve.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 0 minutes
- Total time:
- 30 minutes
- Cooking method
- No-Bake
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Protein
- 6g
- Fat
- 22g
- Saturated Fat
- 12g
- Cholesterol
- 110mg
- Sodium
- 40mg
- Sugar
- 14g
Supplies
9x9 inch dish Electric mixer Whisk Bowls Measuring cups and spoons
Tools
Sieve
Serving suggestions
Serve chilled with a sprinkle of chocolate shavings on top for an extra touch of elegance.
Tips & tricks
For a non-alcoholic version, simply omit the coffee liqueur and use a bit more brewed coffee.
Cost
$15