Ingredients

1 sponge cakes
3 ounces strong black coffee or to taste instant espresso , Prepared
3 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
Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy. Olive Garden has put its spin on this traditional dessert by adding mascarpone cheese and rum to the recipe. This dessert is easy to make, has a delicate array of flavors, and can be served at any occasion.

Instructions

1.In a mixing bowl, beat together cream cheese or mascarpone and sugar until smooth.
2.Dip one side of sponge cake in espresso or coffee, then place it on the bottom of a rectangular dish or platter.
3.Brush some rum or liqueur over the sponge cake.
4.Spread a layer of cream cheese (or mascarpone) mixture over the sponge cake.
5.Sprinkle a layer of cocoa powder over the cream cheese mixture.
6.Repeat the process with sponge cake, rum, cream cheese mixture, and cocoa powder until all soaked sponge cake is used and you have your final layer of cream cheese mix on top.
7.Cover and refrigerate for about 2 hours before serving.

PROS

Tiramisu by Olive Garden is a flavorful dessert that is easy to make and will impress your guests.

The delicious combination of espresso, sugar, and mascarpone cheese makes this dessert unique.

CONS

This dessert contains high amounts of sugar and is calorie-dense.

Tiramisu is not a healthy dessert and should be consumed as an occasional treat instead of a regular dessert option.

HEALTH & BENEFITS

While Tiramisu is not a healthy dessert, it does contain some elements that can be beneficial to your health.
The caffeine in espresso can improve cognitive function and alertness, while mascarpone cheese contains calcium and protein that can help to support bone health and muscle repair.

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