Olive Garden Tiramisu Dessert Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Olive Garden Tiramisu Dessert
1 sponge cake (10- to 12-inch diameter, about 3 inches tall)
3 ounces strong black coffee or instant espresso
3 ounces brandy or rum
1 1/2 pounds cream cheese or mascarpone, room temperature
1 1/2 cups superfine or powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1
1/2 inches high. 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. Refrigerate cake for at
least 2 hours before cutting and serving.
Yields 6 servings.
Source: Recipe by Chef Terry
Henderson; Olive Garden Restaurant
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