Olive Garden Tiramisu Copycat

I still remember the first time I ordered tiramisu at Olive Garden. That moment the fork broke through the creamy, cloud-like layers, and I got a hint of coffee and cocoa — I was hooked. After testing this recipe five times, I finally got it just right. Now, I’m sharing my Olive Garden Tiramisu Copycat so you can recreate that indulgent experience right in your own kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Chill Time: 4 hours (minimum) to overnight
• Total Time: 4 hours 30 minutes
• Servings: 10-12 generous portions
• Difficulty: Medium

Why You’ll Love This Olive Garden Tiramisu Copycat

• Authentic Taste at Home: This recipe captures the light, airy texture and delicate balance of mascarpone, strong coffee, and cocoa that makes the restaurant version so beloved, much like our Chick-Fil-A Coleslaw Copycat Recipe captures that iconic fast-food taste.com/shake-shack-smash-burger-copycat/”>Shake Shack Smash Burger Copycat captures that iconic fast-food taste.
• Make-Ahead Magic: Tiramisu actually tastes better the next day, making it the ideal dessert for dinner parties or holiday gatherings. You can prepare it completely in advance.
• No-Bake Dessert: There’s no oven required, which is a blessing during warmer months or when you want to keep the kitchen cool. Just a bit of mixing and layering is all it takes.
• Simple Ingredients: Every ingredient is easy to find at your local supermarket. You won’t be hunting for obscure items — just good, honest components that come together beautifully.
• Customisable for Any Occasion: Whether you need a gluten-free option or want to try a fruity twist, this base recipe adapts wonderfully. It’s a canvas for your creativity.

Olive Garden Tiramisu Copycat

30 min prep  ·  0 min cook  ·  12 servings

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Ingredients You’ll Need

• 500g mascarpone cheese, softened
• 4 large eggs, separated (room temperature)
• 100g caster sugar
• 300ml double cream
• 2 teaspoons vanilla extract
• 400ml strong brewed coffee, cooled completely
• 300g ladyfinger biscuits (savoiardi)
• 30g unsweetened cocoa powder, for dusting
• A pinch of fine sea salt
• 50g dark chocolate (70% cocoa), finely grated (optional, for garnish)

Tip: Make sure your mascarpone is at room temperature before you begin. Cold mascarpone can create lumps in your cream mixture, and we want that silky-smooth texture.

How to Make Olive Garden Tiramisu Copycat

1. Prepare the coffee base: Brew 400ml of strong coffee and let it cool completely — it should be at room temperature, not warm, or it will melt the cream. The coffee should smell rich and aromatic, with a deep, dark colour.
2. Make the mascarpone cream: In a large mixing bowl, whisk the egg yolks with the caster sugar until the mixture becomes thick and pale, almost the colour of lemon zest. You’ll know it’s ready when it falls from the whisk in a thick, ribbon-like stream.
3. Add the mascarpone: Gently fold the softened mascarpone into the egg yolk mixture using a spatula. Stir until you see a uniform, creamy texture with no white streaks — it should look like soft, thick custard.
4. Whip the cream and whites: In a separate clean bowl, whip the double cream and vanilla extract until soft peaks form — when you lift the whisk, the cream should hold a gentle, drooping peak. In another bowl, whisk the egg whites with a pinch of salt until stiff, glossy peaks stand upright.
5. Fold everything together: Gently fold the whipped cream into the mascarpone mixture until combined, then carefully fold in the egg whites. Use a light hand — you want the final mixture to be airy and billowy, almost like a cloud. The texture should feel light and mousse-like.
6. Assemble the first layer: Quickly dip each ladyfinger into the cooled coffee — just for 2-3 seconds per side. They should feel soft but not soggy. Arrange them in a single layer at the bottom of your 23x33cm dish. You should hear a soft, satisfying squish as they settle.
7. Layer the cream and repeat: Spread half of the mascarpone cream evenly over the ladyfingers. Use a spatula to smooth it — the surface should look even and creamy. Repeat with another layer of dipped ladyfingers, then top with the remaining cream. Smooth the top with a spatula so it’s flat and even.
8. Dust with cocoa and chill: Sift a generous, even layer of cocoa powder over the top using a fine sieve. The cocoa should form a dark, velvety blanket. Cover the dish with cling film and refrigerate for at least 4 hours, but overnight is ideal. The tiramisu should be fully set and cold to the touch when ready.
9. Finish and serve: Just before serving, grate fresh dark chocolate over the top for an extra touch of elegance. Cut into squares; you’ll see perfect, distinct layers of cream and coffee-soaked sponge. My husband, who’s usually picky, asked for seconds!

Tips From My Kitchen

• Don’t over-soak the ladyfingers: This is the number one mistake. A quick dip (2-3 seconds per side) is all they need. Over-soaked biscuits turn the tiramisu into a watery, mushy mess. The coffee should soak in gradually as it chills, not all at once.
• Use room temperature eggs: Cold eggs don’t whip as well. When the eggs are at room temperature, they incorporate more air, giving your cream mixture a much lighter, fluffier texture. Leave them out on the counter for 30 minutes before you start.
• Chill for the full time: I know it’s tempting to dig in after a couple of hours, but the magic really happens overnight. The ladyfingers need time to absorb the coffee and soften completely, and the flavours need to meld together. The texture should be firm but creamy, like a dense cheesecake.
• Fold, don’t stir: When combining the mascarpone with the whipped cream and egg whites, use a gentle folding motion. Stirring vigorously will knock the air out and leave you with a dense, heavy cream. You want to keep that airy, mousse-like structure.
• Use a fine sieve for cocoa: A tea strainer or fine-mesh sieve is your best friend here. It prevents clumps and gives you that beautiful, even, professional-looking dusting. Tap the sieve gently over the tiramisu for the best results.

Equipment You’ll Need

• 23x33cm (9×13 inch) baking dish or similar
• Large mixing bowls (at least 2-3)
• Electric hand mixer or stand mixer
• Fine-mesh sieve or tea strainer
• Spatula for folding and smoothing
• Sharp grater for the chocolate

Delicious Variations to Try

• Chocolate Lover’s Tiramisu: For a deeper chocolate hit, stir 2 tablespoons of sifted cocoa powder into the mascarpone mixture before folding. You’ll get a richer, darker cream that pairs beautifully with the coffee.
• Berry Tiramisu: Swap the coffee for a strong berry syrup (made by simmering 200g mixed berries with 50g sugar and 100ml water, then straining). Layer fresh berries between the cream layers for a bright, fruity version.
• Gluten-Free Tiramisu: Use gluten-free ladyfinger biscuits, which are widely available. Everything else in the recipe is naturally gluten-free, so this is a simple swap that works perfectly.

What to Serve With Olive Garden Tiramisu Copycat

This tiramisu is rich and satisfying on its own, but a few simple accompaniments can elevate the experience. A small cup of espresso or a cappuccino is the classic partner, cutting through the sweetness beautifully.

• A small cup of strong espresso or black coffee
• A dollop of lightly sweetened whipped cream
• A handful of fresh raspberries for a tart contrast

For a full Italian-inspired meal, start with our Olive Garden Zuppa Toscana Soup Copycat and finish with this dessert. Or, if you’re looking for something lighter to follow, browse our Desserts for more inspiration.

Frequently Asked Questions

Olive Garden Tiramisu Copycat

A rich and creamy no-bake tiramisu that mimics the popular Olive Garden dessert, with layers of coffee-soaked ladyfingers and a light mascarpone cream, finished with cocoa and dark chocolate.

Print Recipe
Pin Recipe

Prep Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: Italian-American

Calories: 420

Ingredients
Method
Notes

Ingredients

  

• 500 g mascarpone cheese softened
• 4 large eggs separated (room temperature)
• 100 g caster sugar
• 300 ml double cream
• 2 teaspoons vanilla extract
• 400 ml strong brewed coffee cooled completely
• 300 g ladyfinger biscuits savoiardi
• 30 g unsweetened cocoa powder for dusting
• A pinch of fine sea salt
• 50 g dark chocolate 70% cocoa, finely grated (optional, for garnish)

Method

 

1. Prepare the coffee base: Brew 400ml of strong coffee and let it cool completely — it should be at room temperature, not warm, or it will melt the cream. The coffee should smell rich and aromatic, with a deep, dark colour.
2. Make the mascarpone cream: In a large mixing bowl, whisk the egg yolks with the caster sugar until the mixture becomes thick and pale, almost the colour of lemon zest. You’ll know it’s ready when it falls from the whisk in a thick, ribbon-like stream.
3. Add the mascarpone: Gently fold the softened mascarpone into the egg yolk mixture using a spatula. Stir until you see a uniform, creamy texture with no white streaks — it should look like soft, thick custard.
4. Whip the cream and whites: In a separate clean bowl, whip the double cream and vanilla extract until soft peaks form — when you lift the whisk, the cream should hold a gentle, drooping peak. In another bowl, whisk the egg whites with a pinch of salt until stiff, glossy peaks stand upright.
5. Fold everything together: Gently fold the whipped cream into the mascarpone mixture until combined, then carefully fold in the egg whites. Use a light hand — you want the final mixture to be airy and billowy, almost like a cloud. The texture should feel light and mousse-like.
6. Assemble the first layer: Quickly dip each ladyfinger into the cooled coffee — just for 2-3 seconds per side. They should feel soft but not soggy. Arrange them in a single layer at the bottom of your 23x33cm dish. You should hear a soft, satisfying squish as they settle.
7. Layer the cream and repeat: Spread half of the mascarpone cream evenly over the ladyfingers. Use a spatula to smooth it — the surface should look even and creamy. Repeat with another layer of dipped ladyfingers, then top with the remaining cream. Smooth the top with a spatula so it’s flat and even.
8. Dust with cocoa and chill: Sift a generous, even layer of cocoa powder over the top using a fine sieve. The cocoa should form a dark, velvety blanket. Cover the dish with cling film and refrigerate for at least 4 hours, but overnight is ideal. The tiramisu should be fully set and cold to the touch when ready.
9. Finish and serve: Just before serving, grate fresh dark chocolate over the top for an extra touch of elegance. Cut into squares; you’ll see perfect, distinct layers of cream and coffee-soaked sponge. My husband, who’s usually picky, asked for seconds!

Notes

Chill time is at least 4 hours, ideally overnight. Use room temperature eggs for best results. The coffee must be completely cool before dipping the ladyfingers.

I hope you enjoy making this Olive Garden Tiramisu Copycat as much as I do. It’s a dessert that never fails to impress, whether it’s for a special occasion or a simple weeknight treat. I’d love to hear how it turned out for you — drop a comment below and let me know if your family asked for seconds too!

Olive Garden Tiramisu Copycat

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