Gino D’Acampo Tiramisu with Amaretto Copycat Recipe

Gino D’Acampo’s Tiramisu with Amaretto is a luxurious Italian dessert featuring layers of coffee-soaked ladyfingers and rich mascarpone cream, enhanced with almond liqueur. This copycat recipe recreates the classic treat, perfect for dinner parties or indulgent weekend desserts.

Why Everyone Will Love This Recipe

The combination of espresso, amaretto, and creamy mascarpone creates a sophisticated flavor profile. Lightly soaked Savoiardi biscuits provide structure while remaining soft, and dusting with cocoa powder adds a touch of elegance.

What Is the Dish?

A layered Italian dessert with coffee-soaked ladyfingers, mascarpone-amaretto cream, and a cocoa powder finish. This tiramisu is smooth, indulgent, and perfect for entertaining.

Cooking Tips

• Use strong black coffee or espresso for maximum flavor.
• Dip the ladyfingers briefly to avoid sogginess.
• Whip cream to soft peaks for lightness and fold in gently to maintain airiness.
• Refrigerate for at least 3 hours to allow flavors to meld.
• Dust cocoa powder just before serving for a fresh appearance.

Frequently Asked Questions

Can I Make It Ahead?

Yes, tiramisu can be prepared the day before and stored in the refrigerator for best flavor.

Can I Substitute Alcohol?

Yes, omit amaretto for an alcohol-free version or replace with almond extract.

Can I Use Pre-Made Whipped Cream?

Freshly whipped cream is best for texture, but store-bought whipped cream can be used if necessary.

Is This Recipe Gluten-Free?

No, traditional Savoiardi biscuits contain wheat. Use gluten-free ladyfingers to adapt.

How to Store

Store in an airtight container in the refrigerator for up to 3 days. Keep covered to prevent the tiramisu from absorbing other odors.

How to Freeze

Wrap tightly in cling film and aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Dust with cocoa powder after thawing.

Ingredients

• 350ml cold strong black coffee (preferably espresso)
• 150ml amaretto (almond liqueur)
• 200ml double cream
• 5 medium eggs, separated
• 6 tbsps caster sugar
• 500g mascarpone cheese
• 26 Savoiardi sponge fingers (ladyfingers)
• Cocoa powder for dusting

How to Make Gino D'Acampo's Tiramisu With Amaretto

1. Stir 4 tablespoons of amaretto into coffee. Set aside.
2. Beat double cream until soft peaks form. Set aside.
3. Whisk egg yolks and sugar until pale and thick. Add mascarpone and beat. Fold in whipped cream and remaining amaretto.
4. Whip egg whites to stiff peaks and fold in thirds into mascarpone mixture.
5. Quickly dip each biscuit into coffee (2 seconds), arrange half in the bottom of a 20x30x7 cm dish. Spread half of mascarpone mixture over them.
6. Repeat with remaining biscuits and mascarpone mixture. Smooth the top. Cover and refrigerate 3 hours.
7. Remove cling film and dust with cocoa powder just before serving.