LEMON SORBET WITH PROSECCO - Sgroppino al Limone

Traditionally, sgroppino is a refreshing aperitif that is said to have originated in Venice, Italy and is served blended, but this is another way to serve it as a dessert. With the abundance of lemons on the Amalfi Coast, I think it could have been invented there. This is so refreshing on a warm summer or autumn evening.

1 cup chilled Prosecco
¼ cup chilled limoncello

¼ cup chilled plain or lemon-flavored vodka 

Good-quality lemon sorbet


Fresh mint leaves

Pour ½ cup Prosecco into each champagne flute or Irish coffee glass. 

Equally, divide the limoncello and vodka into each flute or glass.

Add 2 to 3 scoops of lemon sorbet.


Top with mint and serve immediately.

Serves 2 

ULTIMATE TIRAMISÙ

Tiramisù roughly translated means "pick me up" or "lift me up". It is a traditional dessert from Italy made with espresso, mascarpone cheese, whipped cream, Savoiardi (ladyfingers), and a custard called zabaglione. Every Italian mamma has her own recipe. I was fortunate enough to enjoy one made by my friend Giuseppina Cappiello in Positano.

Espresso Syrup
8 oz brewed espresso, or 2 T instant espresso powder dissolved in 8 oz boiling water
2 T marsala wine 

Zabaglione
4 large egg yolks
½ cup granulated sugar

2 T marsala wine 
2 cups mascarpone cheese, room temperature

1¼ cups heavy whipping cream

24 Savoiardi Ladyfingers 
Cocoa powder, for dusting
Chocolate shavings, for garnish (optional)

In a medium bowl, mix together the espresso and marsala and let cool.

Make a double boiler by placing a heat-resistant bowl over a saucepan of barely simmering water.
Do not let the bowl touch the simmering water.
Beat egg yolks and sugar in the double boiler using a whisk or a hand-held electric mixer until tripled in volume, about 6 - 7 minutes.

Carefully remove bowl from heat and place on a tea towel.

Beat in the marsala wine and mascarpone, on slow speed until combined, about 1 -2 minutes.

In a large bowl, beat the heavy cream until stiff peaks form.

Gently fold the mascarpone mixture into the whipped cream until well combined.

Spread a thin but even layer of mascarpone mixture on bottom of a 8 by 8-inch pan.

Quickly dip half of the ladyfingers into the coffee mixture.
Place the ladyfingers on top of the mascarpone mixture. 

You will have to cut some to completely fill the pan, but don't crowd them.

12 fit into an 8-inch square pan perfectly with some cut up.
Spread half of the mascarpone filling on top.
Dip the rest of the ladyfingers in coffee and arrange over the filling.
Spread the remaining mascarpone filling on top.
Cover and refrigerate at least 12 hours or up to 24 hours.

If you don't have a snap-on lid, use 4 toothpicks and gently stick in top.

cover with plastic wrap.

Let tiramisu stand a room temperature for about 30 minutes before serving.
Dust with cocoa and garnish with chocolate shavings, if desired.

Serves 9