When life hands him lemons, Jasper Mirabile's answer is to make limoncello. "I love it. We make our own secret recipe at Jasper's," says the owner of his namesake restaurant. "It's such a great use of lemons, and it's the perfect drink in the summer."
Not content with just drinking it, Mirabile has combined it with the classic dessert tiramisu. In Italian, tiramisu means "pick me up," and the Jasper's recipe, which he was kind enough to share with Fat City, will certainly do that.
The recipe calls for berries, but, as president of the local branch of the Slow Food Movement, Mirabile says he uses whatever fruits are in season at area farms, such as blueberries. You can use lemonade instead of limoncello -- preferably homemade, and definitely not from a pouch.
Jasper Mirabile's Limoncello Tiramisu
2 cups limoncello
1 cup sugar
2 lbs Mascarpone cheese
4 egg yolks
1 pound cake (Store bought or homemade)
Fresh berries and mint sprigs
In a small mixing bowl, prepare a lemon curd by whisking egg yolks, juice of 4 lemons and sugar. Reserve lemons for zest. Add to saute pan on medium heat and thicken. Sauce will thicken quickly, do not stop whisking. Set aside and cool.
In another mixing bowl, whisk mascarpone cheese and 4 oz. limoncello. Fold in cooled lemon curd. Chill for 1 hour in refrigerator.
To Assemble: Slice pound cake and place in glass dish or trifle bowl, soak each piece with remaining limoncello. Layer with lemon curd/mascarpone mixture. Repeat and add lemon zest fresh mint sprigs and fresh berries for presentation.
(Image via Flickr: Shamballah)