Skip to main content
Tiramisu

Olive Garden Tiramisu

$8.99 470 cal DessertsCatering

The classic Italian dessert. A layer of creamy custard set atop espresso-soaked ladyfingers.
Olive Garden Menu View on OliveGarden.com

About This Dish

Tiramisu at Olive Garden is the restaurant's classic Italian dessert offering, priced at $8.99 per serving and delivering 470 calories. The dessert consists of a creamy mascarpone custard layer set atop espresso-soaked ladyfinger biscuits — the traditional Italian preparation that has remained unchanged as a cultural standard since its origin. At 27 grams of fat and just 125 milligrams of sodium, this is one of the lightest and most nutritionally reasonable desserts on the Olive Garden menu. The low sodium reflects the natural ingredients used with no heavy sauces or toppings.

The version served at Olive Garden uses the genuine Italian preparation: ladyfinger biscuits (savoiardi) soaked in espresso and a light spirit, layered with mascarpone blended with egg yolks and sugar, and dusted with unsweetened cocoa powder. While many casual restaurants use whipped cream as a mascarpone substitute, the restaurant's version uses an authentic mascarpone base, which gives the dessert its dense, rich character rather than the light, airy texture of a cream-based imitation. At $8.99, it is the lowest-priced dessert on the current menu and a natural finish after a moderate pasta entrée.

Nutrition Facts

Per serving

470 Calories
27g Total Fat
125mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Tiramisu at Home?

Prep: 30 min Cook: 0 min Total: 30 min Medium

Tiramisu is a deceptively approachable copycat — no baking required, just quality ingredients and patience for the overnight set. The Olive Garden version uses authentic mascarpone, genuine ladyfinger biscuits, and real espresso, which are the three components most home versions cut corners on. Using cream cheese instead of mascarpone, shortbread cookies instead of savoiardi, and instant coffee instead of espresso each individually downgrade the final result into something that tastes like tiramisu but lacks its character.

The technique most people miss is the egg yolk base. Whisking egg yolks with sugar until they turn pale yellow and triple in volume before folding into the mascarpone creates a custard with body and richness that cannot be achieved by simply stirring mascarpone with sugar. This step adds 5 minutes but makes a substantial difference in texture.

Ingredients

8 servings

Mascarpone Cream

Ladyfinger Layer

Finish

Instructions

0 / 5

  1. Whisk egg yolks and sugar in a bowl over a pot of simmering water (double boiler) for 5 to 6 minutes until pale, thick, and tripled in volume. Remove from heat and cool to room temperature.

    10 min

    Cooking the egg yolks over gentle heat like this is the pasteurization step that makes them safe to eat without baking. Do not let the bowl touch the water.

  2. Beat mascarpone into the cooled egg yolk mixture until smooth. In a separate bowl, whip heavy cream with vanilla to soft peaks, then fold into the mascarpone mixture in two batches.

    8 min

  3. Combine cold espresso and optional rum in a shallow bowl. Dip each ladyfinger for exactly 1 second per side. Do not soak — brief contact only.

    5 min

    Over-soaked ladyfingers become mushy. 1 second per side is correct. The coffee flavor intensifies during the refrigeration period.

  4. Arrange a layer of dipped ladyfingers in a 9x13 dish. Spread half the mascarpone cream over the top. Repeat with a second ladyfinger layer and remaining cream.

    8 min

  5. Cover with plastic wrap and refrigerate at least 4 hours, ideally overnight. Dust generously with cocoa powder immediately before serving.

    2 min

Pro Tips

  • Make tiramisu the night before. The overnight refrigeration allows the mascarpone to set fully and the espresso flavor to absorb into the dessert completely.
  • Use cold espresso, not warm. Warm coffee makes the ladyfingers disintegrate. Brew espresso ahead and refrigerate for at least 30 minutes.
  • Apply the cocoa dusting right before serving, not before refrigerating. Overnight refrigeration turns the cocoa layer wet and muddy.

Variations

Lemon Tiramisu

Replace espresso with lemon curd thinned with limoncello. Add lemon zest to the mascarpone cream. Dust with powdered sugar instead of cocoa.

Chocolate Tiramisu

Soak ladyfingers in strong hot chocolate instead of espresso. Add 2 tablespoons of unsweetened cocoa to the mascarpone layer for a full-chocolate version.

Serving Ideas

  • Dust with cocoa at the table for a dramatic finishing moment
  • A small glass of Limoncello or Marsala alongside is the traditional Italian pairing
  • Serve in individual glasses or ramekins for an elegant dinner party presentation
  • Shaved dark chocolate on top alongside the cocoa dusting adds visual texture

More from Desserts

Chocolate Lasagna Desserts

Chocolate Lasagna

Decadent layers of chocolate cake, creamy chocolate mousse, and a delicate layer of crushed wafers. Topped with chocolate sauce.

$9.29 980 cal
Black Tie Mousse Cake Desserts

Black Tie Mousse Cake

Rich layers of chocolate cake, dark chocolate cheesecake and creamy custard mousse.

$9.49 750 cal
Strawberry Cream Cake Desserts

Strawberry Cream Cake

Vanilla sponge cake layered with sweet vanilla cream and topped with fresh strawberries.

$9.29 540 cal
Warm Italian Doughnuts Desserts

Warm Italian Doughnuts

Fried doughnuts tossed in vanilla sugar. Served with raspberry or chocolate sauce.

$8.49 810 cal

Find Tiramisu Near You

Visit one of Olive Garden's 900+ locations to enjoy the Tiramisu at $8.99.

Olive Garden Near Me

Frequently Asked Questions

Tiramisu is priced at $8.99 per serving, making it the most affordable dessert on the current Olive Garden menu. It is available at all locations as part of the standard dessert menu.
A single serving of Tiramisu contains 470 calories with 27 grams of fat and 125 milligrams of sodium. It is the second-lowest calorie dessert on the Olive Garden menu, after Strawberry Cream Cake.
Traditional tiramisu uses espresso and a small amount of Marsala wine or rum to soak the ladyfingers. The Olive Garden version may contain trace amounts of alcohol in the ladyfinger soak. Guests with alcohol sensitivity should confirm with their location.
Whisk egg yolks and sugar until pale, then fold in mascarpone until smooth. In a separate bowl, whip heavy cream to soft peaks and fold into the mascarpone mixture. Dip ladyfinger biscuits briefly in cold espresso and arrange in a single layer. Top with the mascarpone cream and dust generously with unsweetened cocoa powder. Refrigerate at least 4 hours before serving.
The restaurant uses a traditional mascarpone-based custard rather than the cream cheese or whipped cream substitutes common in American casual dining versions. The authentic mascarpone base produces a denser, richer layer with a slightly tangy note that contrasts well with the bitter espresso and sweet ladyfinger.