OLIVE GARDEN PINEAPPLE TIRAMISU
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. Cooking time is chill time.
Provided by Member 610488
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth.
- Remove skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice. Drain contents into a strainer and preserve juice. Discard chopped pineapple in strainer. Cut remaining pineapple into 1 inch slices.
- Roll 10 ladyfingers in pineapple juice. Do not allow them to sit in the liquid. Ladyfingers should be still firm. Place a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple. Spoon 1 tsp of juice over pineapple layer. Add a thick layer of mascarpone cream. Repeat process.
- Garnish by alternating ladyfingers, remaining pineapple slices, sliced strawberries and wild berries across the top of the tiramisu. Refrigerate for a minimum of 1 hour before serving.
Nutrition Facts : Calories 690.3, Fat 19.7, SaturatedFat 7.3, Cholesterol 833.7, Sodium 200.7, Carbohydrate 110.9, Fiber 3.1, Sugar 62.5, Protein 18.9
TIRAMISU - OLIVE GARDEN
Make and share this Tiramisu - Olive Garden recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Dessert
Yield 6 serving(s)
Number Of Ingredients 6
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.
OLIVE GARDEN ROTINI WITH SAUSAGE AND ASPARAGUS
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery who are Olive Gardens Italian Partners.
Provided by Member 610488
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
- Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
- Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
- Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
- Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
- Transfer to large platter. Garnish with asparagus tips and serve.
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