Olive Garden Tiramisu Dessert
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- Unsweetened cocoa powder
- 3 ounces Strong black coffee -- or instant espresso
- 3 ounces Brandy or rum
- Cut
- Olive
- 1 1/2 cups Superfine/powdered sugar
- 1 Sponge cake -- (10 to 12 inch about 3" tall
- 1 1/2 pounds Cream cheese or mascarpone -- room temperature
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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. From: Chef Terry Henderson The Olive Garden Restaurant 7700 Bathurst St., Rich, Ontario
Plating
Cookware for this recipe
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Blender
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Chef's knife
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Sieve