Tiramisu – Easy Olive Garden Copycat

This homemade Olive Garden Tiramisu is a layered Italian dessert made with soft sponge cake, coffee, cream cheese, and cocoa powder. It’s rich, sweet, and doesn’t take much effort — no baking, no stress. Great for beginners or last-minute dinner guests.

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Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins (just chill time, no baking)
• Flavor: Creamy, slightly boozy, coffee-ish
• Great for: No-bake desserts, parties, making ahead

Why I Like This Recipe

Honestly? I didn’t even plan dessert. Had some cake, leftover cream cheese, and that one bottle of brandy nobody drinks. Whipped it all up real quick and it turned out… way better than expected. Chill it for a few hours and boom — you’ve got this creamy, coffee-soaked situation that tastes way fancier than it actually is.

Ingredients

• 1 sponge cake
• 3 oz strong black coffee
• 3 oz brandy or rum
• 1½ lbs cream cheese
• 1½ cups superfine sugar
• Cocoa powder (for dusting)

How To Make Tiramisu

1. Slice the cake: Cut it in half lengthwise so you’ve got two thin layers.
2. Mix the coffee + booze: Stir coffee and brandy/rum in a cup. Drizzle it over the bottom layer of cake — don’t soak it, just enough to flavor.
3. Make the filling: Beat cream cheese and 1 cup of sugar until smooth and fluffy. Taste — add more sugar if it needs it.
4. Assemble it: Spread half the filling on the bottom layer. Add the second cake layer. Spread the rest of the filling on top.
5. Dust the top: Sprinkle cocoa powder all over the top. Be generous or go light — your call.
6. Chill + serve: Let it sit in the fridge for at least 2 hours. Slice after 20 minutes at room temp.

Tips for Success

• Use soft cake. Dry sponge = no fun.
• Drizzle, don’t pour. Too much coffee will ruin the texture.
• Beat the cream cheese until fluffy. No lumps allowed.
• Chill at least 2 hours — overnight is even better.
• Dust cocoa right before serving so it stays fresh-looking.

Storage and Reheating

• Fridge: Wrap tightly or store in a container. Good for 2 days max — then it gets too soft.
• Freezer: Wouldn’t recommend. The texture gets weird.
• Reheat: Nope — it’s a cold dessert.

Frequently Asked Questions

• Can I use ladyfingers instead of sponge cake?
  Sure can. Just dip them lightly in the coffee mix — don’t soak.
• What kind of alcohol works best?
  Brandy, rum, or even Kahlúa. Or skip it altogether if needed.
• Can I use whipped cream instead of cream cheese?
  Different texture, but yeah — it’ll be more like a mousse. Not traditional, still tasty.
• Do I need superfine sugar?
  Helps it dissolve faster. If you only have regular sugar, beat it longer.
• Is this safe for kids?
  Skip the booze or use decaf coffee if you’re worried.

Common Mistakes and How to Dodge Them

• Over-soaking the cake: Yeah, it’s tempting to pour the whole cup on — don’t. A soggy base just falls apart when you slice it.
• Under-mixing the filling: If the cream cheese isn’t beaten well, you’ll get lumps. Let it sit at room temp, then beat ‘til smooth.
• Using dry sponge cake: It won’t absorb flavor evenly. Use fresh or homemade sponge if you can.
• Forgetting to chill it: It’s better after a couple hours in the fridge. The layers set, and the flavor gets deeper.
• Dusting with cocoa too early: It melts in the fridge and looks patchy. Dust it just before serving.

Nutrition Facts (Per Serving)

• Calories: 2621 kcal
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 105mg
• Sodium: 385mg
• Potassium: 139mg
• Total Carbohydrate: 610g
• Dietary Fiber: 0g
• Sugars: 601g
• Protein: 5g

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