Gino's signature tiramisu
Gino's in the kitchen with his signature dish - everything proper Italian food is about, minimum effort and maximum satisfaction. He'll show you how to create the Italian pudding Tiramisu for the adults, and a version for the children made with hot chocolate.
350ml cold strong black coffee, preferably espresso150ml Amaretto liquor5 eggs, separated300ml double cream6 tablespoons caster sugar500g Mascarpone cheese36 Savoiardi biscuitsCocoa powder for dusting
*If you prefer substitute the coffee and Amaretto with cooled drinking chocolate.
Pour the coffee into a medium size bowl and stir in 4 tablespoons of Amaretto liquor. Set aside.
Have a 20 x 30cm ceramic dish ready and make sure that it’s at least 7cm tall. Set aside.
Place the egg whites into a large clean bowl and beat until firm peaks form, set aside.
Pour the double cream into a medium size bowl and whip until soft peaks form, set aside.
Place the egg yolk and sugar into a large clean bowl and beat for about 5 minutes until thick and pale. Add in the Mascarpone cheese and beat thoroughly. Gently fold in the whipped cream with the remaining Amaretto liquor.
Fold the egg whites into the Mascarpone mixture, gently so you will not lose the air bubbles and volume. Set aside.
Dip each biscuit into the coffee for just 2 seconds and cover the bottom of the ceramic dish with 18 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).
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.
Just before serving (and not before otherwise the cocoa powder will go bitter), remove the cling film and dust with cocoa powder.