Tiramisu Olive Garden Recipes

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TIRAMISU - OLIVE GARDEN



Tiramisu - Olive Garden image

Make and share this Tiramisu - Olive Garden recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories     Dessert

Yield 6 serving(s)

Number Of Ingredients 6

1 (8 inch) sponge cakes
3 ounces strong black coffee or to taste instant espresso, Prepared
3 ounces rum or 3 ounces other liqueur
1 1/2 lbs cream cheese or 1 1/2 lbs mascarpone, at room temperature (Mascarpone is available at some Italian specialty food stores and some gourmet food stores.)
1 1/2 cups extra finely granulated sugar or 1 1/2 cups powdered sugar
to taste cocoa powder, Unsweetened

Steps:

  • Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each.
  • Blend the coffee or espresso and liqueur together.
  • Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
  • Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
  • Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer.
  • Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.
  • Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.
  • Refrigerate the cake for at least two hours before cutting and serving.

OLIVE GARDEN TIRAMISU RECIPE - (4.3/5)



Olive Garden Tiramisu Recipe - (4.3/5) image

Provided by KimberleyH

Number Of Ingredients 6

1 Lady Finger
3 ounces strong brewed black coffee or espresso
3 ounces brandy or rum
1 1/2 pound cream cheese or mascarpone, room temperature
1 1/2 cups powdered sugar
Unsweetened cocoa powder

Steps:

  • Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa.

OLIVE GARDEN PINEAPPLE TIRAMISU



Olive Garden Pineapple Tiramisu image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. Cooking time is chill time.

Provided by Member 610488

Categories     Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup pasteurized egg yolk
1 lb mascarpone cheese
6 tablespoons sugar
1 pineapple
1 (17 5/8 ounce) container ladyfingers (DeLallo Savoiardi)
4 strawberries, cut in half
1/4 pint wild berries

Steps:

  • Whisk egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth.
  • Remove skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice. Drain contents into a strainer and preserve juice. Discard chopped pineapple in strainer. Cut remaining pineapple into 1 inch slices.
  • Roll 10 ladyfingers in pineapple juice. Do not allow them to sit in the liquid. Ladyfingers should be still firm. Place a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple. Spoon 1 tsp of juice over pineapple layer. Add a thick layer of mascarpone cream. Repeat process.
  • Garnish by alternating ladyfingers, remaining pineapple slices, sliced strawberries and wild berries across the top of the tiramisu. Refrigerate for a minimum of 1 hour before serving.

Nutrition Facts : Calories 690.3, Fat 19.7, SaturatedFat 7.3, Cholesterol 833.7, Sodium 200.7, Carbohydrate 110.9, Fiber 3.1, Sugar 62.5, Protein 18.9

OLIVE GARDEN® TIRAMISU RECIPE - (4.2/5)



Olive Garden® Tiramisu Recipe - (4.2/5) image

Provided by Tangie2010

Number Of Ingredients 10

3 egg yolks
1/4 cup whole milk
1 cup granulated sugar
3 cups mascarpone cheese
8 ounces cream cheese
1/4 teaspoon vanilla extract
20 to 24 lady fingers
1/4 cup cold espresso
1/4 cup Kahlua coffee liqueur
2 teaspoons cocoa powder

Steps:

  • Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step). Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool. Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, but with a few small chunks remaining. Add egg yolk mixture to the cheese mixture and mix just until well-combined. Combine espresso and Kahlua in a small bowl. Pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don't want the entire lady finger soaked -- just a dab will do ya. The top half of each lady finger should still be dry. Arrange the soaked lady fingers side-by-side on the bottom of an 8x8-inch serving dish or baking pan. Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture. Spoon the remaining cheese mixture over the second layer of lady fingers and spread it evenly. Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert. Cover and chill for several hours. To serve, slice the dessert twice across and down creating 9 even portions (the first serving is always the hardest to get out).

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