This tiramisu recipe blows the Olive Garden tiramisu recipes out of the water! The delicious homemade flavors of this traditional Italian dessert will melt in your mouth to give Olive Garden’s tiramisu, and the tiramisu at any other Italian restaurant a run for their money.
I’m not trying to toot my own horn, but I’ve tried many tiramisu recipes in my day.
As a self proclaimed tiramisu expert, I’m familiar with the ins and outs of what takes this classic Italian dessert from good to great.
First of all, what’s not to love about mascarpone cheese, Myers Rum, cold espresso, and lady fingers?
All tied together with delicious, overflowing teaspoons of cocoa powder… It’s the most perfect dessert.
And when I tried Mortadella Head’s tiramisu recipe, it really exceeded my expectations.
What Makes This Classic Tiramisu Recipe So Special?
We have just started making this dessert in house, it’s been a hit.
It’s made with love by our trusted chefs, and we’ve been shipping it out all over the country.
In my opinion, it’s different than all of the other restaurant recipes for this dessert that I have tried.
When it comes to your house, it will come frozen in a container, and all you’ll have to do is thaw it.
That’s it.
That’s right, no extra work for you. And no extra work is always a good thing.
You can learn more about what we’re offering here, but today, I’m going to teach you how to make a delicious tiramisu for yourself, in the heart of your own home.
What You’ll Need:
When it comes to making tiramisu, you’ll need a few simple ingredients and some basic equipment.
It’s important to follow the instructions carefully, to ensure that your tiramisu stays delicious, firm, and even on the delicious combination of flavors.
Ingredients:
Ladyfingers: Some people prefer using the middle of sponge cake, but I love making my tiramisu the classic way: with ladyfingers.
Cocoa Powder: The more, the better is my motto when it comes to tiramisu.
Mascarpone Cheese: To me, this is the most superior of all Italian cheeses. I prefer this over cream cheese since it’s creamier and a little sweeter, it’s the real deal.
Coffee: I prefer cold brew, but any strongly brewed coffee will do the trick.
Rum: We use Myers Rum and it’s a hit!
Granulated Sugar, Heavy Cream, Egg Yolks: The other components of the mascarpone custard in a traditional tiramisu.
Equipment:
Electric Mixer: Stand or hand will work just the same. This is important in whipping the cream and making sure all of the ingredients are thoroughly incorporated.
9×13 Baking Dish: Or anything of similar measurements. Even a 9 x8-inch serving dish will do. For this, a baking dish or casserole dish is fair game. Just select something flat that can sit inside of the fridge for a bit as the dessert molds together.
Tight-Mesh Strainer: This will make a world of difference in adding your cocoa powder at the end. It’s seriously a game changer.
Directions:
Using a large bowl, mix the egg yolks and sugar together until creamy. Add in the mascarpone cheese to the egg yolk mixture, and beat until smooth and well combined.
Whip the heavy cream in a separate medium metal bowl using a stand mixer until you yield stiff peaks. Fold this into the mascarpone mixture until fully incorporated.
Blend coffee and rum together, and quickly dip each ladyfinger into the mixture.
Arrange the soaked lady fingers side-by-side over the bottom of a 9×13 baking dish, ensuring the bottom is completely covered.
Spread about half of the mascarpone mixture over the ladyfingers.
Repeat this process 2-3 more times, more layers if there is enough mixture, cover, and chill in the refrigerator for at least 4 hours to allow the dessert to set.
Dust with generous amounts of cocoa powder on top of the dessert before serving your Italian tiramisu, and you’ll be good to go!
FAQs:
Q: Can I replace the heavy cream with milk?
A: I don’t recommend it, as the heavy cream is vital to the custard mixture for this easy olive garden tiramisu recipes tiramisu recipe. If need be, use some Cool Whip instead.
Q: I can’t find mascarpone cheese. What else should I use?
A: Use a nice blend of heavy cream, sour cream, and cream cheese. Though it won’t taste perfect, it will be similar.
Q: I don’t have rum. What can I use to substitute this?
A: Any coffee liqueur, such as kahlua, will do the trick just fine. I feel like coffee-flavored liqueurs aren’t as strong as rum, so if you like a milder bite to your tiramisu, this might be preferred!
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The Best Tiramisu Recipe: Better Than Olive Garden
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese, at room temperature
- 1 1/2 cups heavy cream
- 1 1/2 cups strong brewed coffee, cooled to room temperature
- 3 tablespoons rum, optional
- 2 packages (about 7 ounces each) ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- In a large mixing bowl, whisk the egg yolks and sugar together until pale and creamy.
- Add the mascarpone cheese to the egg mixture and beat until smooth and well combined. Set aside.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Set aside.
- In a shallow dish, combine the cooled brewed coffee with the rum. Stir to combine.
- Dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring they are soaked but not overly soggy.
- Arrange a layer of dipped ladyfingers in the bottom of a 9×13-inch baking dish, covering the bottom completely.
- Spread half of the mascarpone mixture evenly over the layer of ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, sift a generous amount of unsweetened cocoa powder over the top of the cheese mixture.
- Serve chilled.
