Gino D’Acampo’s Tiramisu



See Gino cook his Tiramisu live at the International Cheese Awards, Wednesday 27th July.



Tiramisu ingredients



  • 300ml cold strong black coffee, preferably espresso

  • 6 tablespoons Amaretto liqueur

  • 2 medium eggs, separated

  • 3 tablespoons caster sugar

  • 250g mascarpone cheese

  • 250ml double cream, whipped

  • About 30 savoiardi biscuits (sponge fingers)

  • Cocoa powder, for dusting




Preparation:



  • Pour the coffee into a large bowl, mix in 3 tablespoons of the Amaretto and set aside.

  • Beat the egg yolks and sugar in another large bowl for about 5 minutes until thick and pale. Add the mascarpone cheese and beat thoroughly to mix. Use a metal spoon to gently fold in the whipped cream
    • .
  • Beat the egg whites in a third large bowl until soft peaks form. Fold them quickly, but gently, into the cream mixture, then add the remaining liqueur, trying not to lose the volume.

  • Dip each biscuit into the coffee for just 2 seconds and no longer, otherwise the biscuits will go soggy. Drain and use to cover the bottom of a glass dessert bowl about 8cm across. Spread some of the cream mixture over the biscuits.Repeat the process.

  • Smooth the surface, cover with cling film and chill for about 2 hours to allow the flavours to develop.

  • Just before serving (and not before or the cocoa powder will go bitter), remove the cling film and dust with cocoa powder.


    • “Fantastico” by Gino D’Acampo, published by Kyle Cathie Limited, 2007