OLIVE GARDEN TIRAMISU RECIPE

TIRAMISU - OLIVE GARDEN RECIPE -

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

Total Time 0S

Prep Time 0S

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

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.

Nutrition Facts : Calories 624, FatContent 38.9, SaturatedFatContent 21.9, CholesterolContent 125, SodiumContent 365.6, CarbohydrateContent 54.6, FiberContent 0, SugarContent 53.5, ProteinContent 6.8

OLIVE GARDEN TIRAMISU – RECIPES

The classic Italian dessert. A layer of creamy custard set atop espresso-soaked ladyfingers.

Provided by Lily in Kitchen

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 6

Ingredients

1 sponge cake, (10 to 12?)
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 cup powdered sugar
unsweetened cocoa powder

Steps:

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.

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