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Gino D'Acampo's classic Italian tiramisu

Time for a sweet treat - and Gino has just the thing with another Italian classic.

Gino’s in his kitchen once more to show us how to combine his two loves, coffee and dessert, to create a creamy tiramisu.


Serves 8


350ml cold strong black coffee, preferably espresso

150ml Amaretto liquor

5 eggs, separated

300ml double cream

6 tablespoons caster sugar

500g Mascarpone cheese

36 Savoiardi biscuits

Cocoa powder for dusting

(If you prefer, substitute the coffee and Amaretto with cooled drinking chocolate.)


1. Pour the coffee into a medium size bowl and stir in 4 tablespoons of Amaretto liquor. Set aside.

2. Have a 20 x 30cm ceramic dish or 8 individual tumblers ready and make sure that it’s at least 7cm tall. Set aside.

3. Place the egg whites into a large clean bowl and beat until firm peaks form, set aside. 4. Place the egg yolk and sugar into a large clean bowl and beat for about 5 minutes until thick and pale.

5. Add the Mascarpone cheese and beat thoroughly. Gently fold in the whipped cream with the remaining Amaretto liquor.

6. Fold the egg whites into the Mascarpone mixture, gently so you will not lose the air bubbles and volume. Set aside.

7. Dip each biscuit into the coffee for just 2 seconds and cover the bottom of the serving dish or tumblers with half of Savoiardi. (Do not dip the biscuits for longer otherwise they will go soggy and make sure that the sugar coated side of the Savoiardi biscuits are always on top).

8. Spread half of the Mascarpone mixture over the biscuits and then cover with another layer of remaining Savoiardi biscuits dipped into the coffee. Spread the remaining cream on top and make it smooth by using a pallet knife. Cover with cling film and refrigerate for 3 hours.

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

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