Creamy, fruity and utterly irresistible, Gino D`Acampo`s fresh take on traditional tiramisu is a real treat
By Gino D'Acampo
  • Rating:
  • Serves: 8
  • Prep Time: 40 minutes plus marinating
  • Effort: easy


  • 3 bananas
  • 3 mango, peeled and sliced
  • 1 fresh pineapple, peeled, chunked
  • 4 peaches, peeled and sliced
  • 5 kiwi fruit, peeled and sliced
  • 1 lemon, juice only
  • 3 amaretto (almond liqueur), such as Amaretto

For the mousse mixture

  • 2 eggs, separated
  • 3 caster sugar
  • 250 mascarpone
  • 250 whipped cream
  • 3 amaretto (almond liqueur)

For layering

  • 3 tbsp amaretto (almond liqueur)
  • 400 ml pineapple juice
  • 12 sponge fingers, such as Savoiardi
  • 6 chocolate


1. Combine all the fruit with the lemon juice and 3 tablespoons of the amaretto liqueur. Leave to steep for about 20 minutes.

2. With an electric whisk, whip the egg yolks and sugar for about 3-5 minutes, until thick and pale.

3. Add the mascarpone cheese and beat until smooth.

4. Using a metal spoon, gently fold in the whipped cream.

5. In a separate bowl, beat the egg whites until at soft peak stage.

6. Fold in the egg whites into the cream mixture and add 3 tbsp of the almond liqueur, taking care not to loose the volume.

7. Mix the remaining 3 tablespoons of almond liqueur with the pineapple juice. Dip each biscuit into this liquid for about 2 seconds on each side, and place a layer of soaked biscuits on the bottom of a deep serving bowl.

8. Place a layer of the marinated fruit on top and then spread over half of the cream mixture.

9. Add another layer of biscuits and repeat the process again. Refrigerate for about 2 hours until firm - the longer it's left, the more the flavours will develop. Just before serving, scatter the surface with crushed chocolate flakes.

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