With two twins running around and a son three years older, we are still amazed how our mother did it all and somehow always put us first. Every Mother’s Day to celebrate the queen of multitasking with poise, we all get together and spend the day with Mom. We show our love and appreciation for this remarkably creative and caring person through (you guessed it) food.
It’s tricky to cook a favorite meal for our mom because she will find something rave-worthy in anything we make. She loves the finest of foods but also the simplest of foods. She could have a glass of Champagne accompanied by a big bowl of homemade popcorn and be perfectly content. For a sweet treat, Mom always loves anything light, citrusy and refreshing. We decided to create a Limoncello and Blackberry Tiramisu individually served in the adorable Mason jars she gave us (of course).
Limoncello and Blackberry Tiramisu
28-30 hard ladyfinger cookies
1 c chopped fresh blackberries
zest of 1 lemon
6 Mason jar glasses or 1 large 9 x 13 trifle dish
1 c Limoncello liqueur
1/4 c lemon juice
1 c water
1/2 c granulated sugar
In a saucepan, pour the Limoncello, lemon juice, water, and sugar over medium-high heat. Bring to a boil, and cook for 5 minutes until the sugar is dissolved. Remove from heat and let the syrup cool completely.
1 1/2 c whipping cream
4 T granulated sugar
1 t vanilla extract
15 oz mascarpone cheese, at room temperature
½ c Limoncello
In a large bowl whip the cream with an electric mixer until slightly thickened. Add the vanilla extract and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, cream together the remaining sugar , Limoncello and the mascarpone cheese for 30 seconds with an electric mixer. Using a rubber spatula, fold the whipped cream into the mascarpone.
One at a time, roll the ladyfingers in the Limoncello syrup and place in a single layer on the bottom of each Mason jar. You may need to break the cookies in half in order to fit the jars. Pour 1/3 of the Limoncello-mascarpone cream on top of the ladyfingers. Top with 1/3 of the blackberries. Dip and arrange a second layer of ladyfingers, and cover again with the next 1/3 of the Limoncello-mascarpone cream followed by blackberries. Follow this process one more time. Top the Mason jars with lemon zest, cover, and refrigerate for at least 6 hours.
The melding layers served in Mason jars create quite the spectacle since we all know presentation is equally as important as taste!