by Gino D’Acampo, from Gino’s Italian Escape

This past winter we happened upon a wonderful series on Prime called “Gino’s Italian Escape.”

The first episode took place in Amalfi, Italy ( he had me at “Amalfi”)! We were hooked after that.

We had never heard of Gino D’Acampo, but this series is from 2013, and he is a very popular chef and restaurant owner in Europe, mostly in England.  He was born in Italy but spent most of his adult life in London, England, where he now owns 8 restaurants throughout England.  He is quite the celebrity chef there.  

I was absolutely smitten with his adorable personality and handsome good looks.  Nothing like a man who cooks with a twinkle in his eye!  We watched the two seasons and recommended it to many, who also adored the show and him,  and of course, I had to buy the cookbook that accompanies the show.  It is fabulous!  I’ve made many of the recipes, and they truly do make you feel like you’ve “escaped” to Italy.  

If you have been following this blog over the years, you know all about my love affair with the Amalfi lemons.  They are in a category all to themselves.  Throughout the year I order them from a farm in Ravello and have them shipped here so my husband can make his famous limoncello.  He won’t share the recipe, or you know I would have posted it!!  From the last batch, I put aside a few lemons for myself to use in various recipes, especially Gino’s  “Lemon and Limoncello Mousse, which I was dying to try after watching him make it in Ravello under the lemon trees.  

This dessert is the perfect ending to a delicious meal on a hot summer day.  It is so light and delicate, with just the right amount of crunch.  It just takes minutes to make.  I took one bite and closed my eyes and imagined myself sitting under the lemon trees in Ravello, looking out at the blue Mediterranean Sea.  If a dessert can do this, you know it’s a winner.  

I hope you’ll give it a try.  You absolutely do not need Amalfi lemons.  I have made this several times with beautiful organic lemons from the USA.  It’s still as luscious as can be.  

Recipe: serves 4

8 ounces mascarpone cheese

3 egg whites

zest of two unwaxed lemons

1/4 cup caster sugar

3 Tablespoons limoncello liquor

8 Amaretti cookies

1. Mix together the mascarpone, lemon zest and limoncello
2. Whisk the egg whites to stiff peaks, then whisk in the caster sugar.
3. Fold half of it through the mascarpone mixture, then fold in the remaining half, keeping it light and fluffy.
4. Spoon the mixture into glasses.
5. Set in the fridge for 30 minutes or even overnight.
6. Crumble the amaretti cookies over the top before serving.