Limoncello Blueberry Tiramisu with Candied Rosemary
Once summer arrives, the desire to spend time in the kitchen tends to wane and we look for fresh recipes that can be whipped up in a jiffy. This limoncello blueberry tiramisu is perfect for such an occasion. With just a few ingredients, you will have a dessert with next to no effort yet packed with flavour. Feel free to shake things up by replacing the blueberries with strawberries, raspberries or blackberries, or even the ladyfingers with amaretti cookies. The Candied Rosemary is optional but takes this dessert from simply delicious to stunning. This dessert pairs beautifully with Steller's Jay Brut.Ingredients
Serves 4
13 oz (370 g) fresh blueberries, plus more for garnish
½ cup + 2 tbsp (155 ml) icing sugar, divided
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) finely grated lemon zest
¼ cup (60 ml) granulated sugar
¼ cup + 2 tbsp (90 ml) Luxardo Limoncello, divided
⅔ cup (160 ml) whipping cream
1 tbsp (15 ml) powdered milk (optional)
⅓ lb (150 g) mascarpone
4 ladyfingers, each cut in half
Candied Rosemary leaves, for garnish, make ahead, recipe follows
Instructions
- Start by making a blueberry coulis. In a small saucepan, stir blueberries, ½ cup (125 ml) icing sugar and 1 tbsp (15 ml) lemon juice. Set over medium heat and bring to a simmer, stirring often. Simmer until blueberries have broken down and mixture is glossy, about 5 minutes. Transfer blueberry coulis to a bowl and refrigerate, stirring occasionally, until cool. Blueberry coulis can be made up to 2 days ahead.
- In a small saucepan, stir remaining 2 tbsp (30 ml) lemon juice, lemon zest and granulated sugar. Set saucepan over medium heat and warm mixture, stirring constantly, until sugar has dissolved. Remove saucepan from heat and stir in ¼ cup (60 ml) limoncello. Transfer lemon syrup to a medium bowl and set aside to cool to room temperature. Lemon syrup can be made ahead and kept in an airtight container in refrigerator for up to 3 days.
- In a medium bowl, whisk whipping cream and powdered milk (if using) until stiff peaks form. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, combine mascarpone, remaining 2 tbsp (30 ml) icing sugar and remaining 2 tbsp (30 ml) limoncello. Whisk on medium speed until well combined and slightly aerated, about 2 minutes. Fold in whipped cream with a rubber spatula until incorporated completely.
- To assemble, place a generous spoonful of blueberry coulis in bottom of each of 4 serving glasses. Top with a good dollop of lemon mascarpone cream before dipping half the ladyfingers in lemon syrup and placing on top of cream. Repeat, creating another layer with more blueberry coulis, mascarpone cream and syrup-dipped ladyfingers. Garnish with another dollop of mascarpone cream, a drizzle of coulis, some fresh blueberries and Candied Rosemary leaves.
Drink Pairings
Mountain Berry
Crafted from majestic mountain inspiration, this vibrant cocktail harmonizes nature’s beautiful berries with the crisp allure of aromatic juniper in Long Table’s London Dry Gin, capturing the essence of alpine serenity.Ingredients
Serves 1
1½ oz (45 ml) Long Table London Dry Gin
1 oz (30 ml) fresh lemon juice
¾ oz (22 ml) blueberry or blackberry syrup
2 oz (60 ml) berry-flavoured sparkling water
fresh blueberries and blackberries, for garnish
Instructions
- In a cocktail shaker, combine gin, lemon juice and berry syrup. Add cubed ice and shake vigorously. Fine strain over cubed ice in an old-fashioned glass. Top with berry-flavoured sparkling water and garnish with fresh berries.
Featuring
Kelp Me Sour
The bountiful Pacific Ocean is celebrated through a cocktail that embraces the umami flavours of furikake, a Japanese seasoning highlighting nori and sesame seeds. Featured in this recipe is Sheringham Seaside GinIngredients
Serves 1
1½ oz (45 ml) Sheringham Seaside Gin
¾ oz (22 ml) Vegetarian Furikake Syrup*
¾ oz (22 ml) fresh lime juice
1 egg white
vegetarian furikake seasoning, for garnish
Instructions
- Place a Nick & Nora glass in freezer for 5 minutes. In a cocktail shaker, combine gin, Vegetarian Furikake Syrup, lime juice and egg white. Shake without ice to emulsify ingredients. Add cubed ice and shake vigorously. Fine strain into chilled glass and garnish with furikake seasoning.
- * To make Vegetarian Furikake Syrup, in a small saucepan, combine ½ cup (125 ml) granulated sugar, ½ cup (125 ml) water and 2 tbsp (30 ml) vegetarian furikake seasoning. Simmer to dissolve sugar, then remove from heat and let steep for 5 minutes. Fine strain to remove furikake, then transfer to a clean bottle and allow to cool. Seal and refrigerate for up to 4 weeks. Makes 1 cup (250 ml).
Featuring
Tweedle Dee-Dum
Inspired by the delightful characters Tweedledee and Tweedledum, the floral essence of the Hendricks rose and cucumber accent meets the bittersweet orange notes of Aperol, harmonizing with strawberry tea. This whimsical concoction gives the first impression of sweetness while the brightness of lemon balances the cocktail, leading to a dry finish.Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
1 oz (30 ml) Aperol
1 oz (30 ml) strawberry tea* or berry tea of your choice
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lemon juice
strawberry and lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Aperol, strawberry tea, Simple Syrup and lemon juice. Stir and strain into a teacup with 1 ice cube. Garnish with a strawberry and lemon peel.
- * To make strawberry tea, pour 10 oz (300 ml) boiling water over 2 strawberry tea bags and steep for 5 minutes. Let cool before using.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Matcha Sour
Matcha is known for its balance of mellow vegetal grassy notes, natural sweet nuttiness, a hint of bitterness and a savoury umami finish. This exquisite harmony is enhanced by the infusion of floral and spice elements of Saigon Baigur Gin and Yuzu.Ingredients
Serves 1
½ tsp (2.5 ml) matcha powder, plus more for garnish
1 tbsp (15 ml) hot water (175 F/79 C)
1 egg white
1½ oz (45 ml) Saigon Baigur Gin
¾ oz (22 ml) Nakano Obaachan’s Yuzu Shu
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
garnish with edible flowers, if desired
Instructions
- Place a coupe glass in freezer for 5 minutes. In a small bowl, whisk matcha powder and hot water to make matcha tea. In a cocktail shaker, combine egg white, matcha tea, gin, yuzu, lemon juice and Simple Syrup. Shake without ice (dry shake) to emulsify ingredients. Add ice and shake vigorously, then fine strain into chilled coupe. Garnish with edible flowers, if desired.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Shibuya
Recognized as the hub of fashion and culture in Japan, Shibuya boasts the world’s busiest intersection. Bearing the same name, the Shibuya cocktail offers an oasis of serenity amidst the chaos through an elegant balance of Asian botanicals found in Roku Gin, Nakano plum wine, lychee nectar, jasmine green tea and lemon.Ingredients
Serves 1
1 oz (30 ml) Roku Gin
½ oz (15 ml) Nakano Umeshu Japanese Plum Wine
½ oz (15 ml) lychee nectar (from canned lychees)
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
garnish with edible flowers, if desired
Instructions
- Place a cocktail coupe in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine gin, plum wine, lychee nectar, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain into chilled glass. Garnish with edible flowers, if desired.
- * To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 1 tsp (5 ml) jasmine green tea leaves and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Lavender Sour
Offering a visually stunning and aromatic experience, the Lavender Sour is a refreshing yet sophisticated libation that intertwines the Empress 1908 Indigo Gin with the light accent of honey and the zing of fresh lemon. This cocktail is a refined expression of floral and citrus notes and epitomizes spring.Ingredients
Serves 1
1 egg white
2 oz (60 ml) Empress 1908 Indigo Gin
¾ oz (22 ml) Honey Cordial*
¾ oz (22 ml) fresh lemon juice
2 dashes lavender bitters
fresh or dry lavender flowers, for garnish
Instructions
- Place a coupe glass in freezer for 5 minutes. In a cocktail shaker, combine egg white, gin, Honey Cordial, lemon juice and lavender bitters. Shake without ice (dry shake) to emulsify ingredients. Add ice, shake vigorously and fine strain into chilled coupe. Garnish with lavender flowers.
- * To make Honey Cordial, in a small bowl, stir ⅓ cup (80 ml) boiling water and ⅔ cup (160 ml) honey. Transfer to a sealed container and refrigerate for up to 2 weeks. Makes 1 cup (250 ml).
Featuring
Strawberry Rosé
The harmonious balance of this cocktail beautifully captures the essence of pastel pink. Delicate notes of rose and the elegance of strawberry effortlessly complement the citrus-forward profile of Malfy Gin Rosa and the effervescence of Stellar’s Jay sparkling rosé. Its subtlety and complexity captivate with every sip.Ingredients
Serves 1
1 tsp (5 ml) rosewater
1 strawberry
1 oz (30 ml) Malfy Gin Rosa
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) Steller’s Jay Sparkling Rosé
Instructions
- Measure rosewater into a flute, swirl it around to coat the inside and discard excess. In a cocktail shaker, muddle the strawberry, then add gin, lemon juice and Simple Syrup. Shake vigorously and fine strain into rosewater-rinsed flute. Top with sparkling rosé.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Mistletoe Moments
This aromatic, mint-infused spiced cocktail blends seasonal notes of cranberry, spices, and citrus. Its minty freshness sets the scene to rediscover special moments beneath the mistletoe. Embrace the seasonal flavours in this delightful cocktail, designed to add a touch of magic to your holiday moments. Featuring Empress 1908 Gin.Ingredients
Serves 1
1½ oz (45 ml) Victoria Distillers Empress 1908 Cocktail Gin
1 tbsp (15 ml) cranberry sauce
½ oz (15 ml) Simple Syrup*
¾ oz (22 ml) fresh lemon juice
2 dashes aromatic bitters
3 sprigs mint (save 1 for garnish)
fresh cranberries and a lemon twist, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, cranberry sauce, Simple Syrup, lemon juice, bitters and 2 mint sprigs. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with fresh cranberries, a lemon twist and a sprig of fresh mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Winter Spiced Gin & Tonic
Not all gin and tonics are the same! A quality gin and it’s botanicals should be complimented not only by the premium tonic you choose, but also by the expression of the garnish in your glass. Tanqueray 10 gin uses both orange and grapefruit as botanicals, so along with slices of these citrus fruits, the garnishing of winter spices can make this gin and tonic one of your new holiday favourites. Featuring Tanqueray No. Ten Batch Distilled Gin.Ingredients
Serves
1½ oz (45 ml) Tanqueray No. Ten Gin
4 oz (120 ml) premium tonic water
1 pod star anise, a few whole cloves and allspice, for garnish
1 sprig rosemary, for garnish
slice of both grapefruit and orange, for garnish
Instructions
- In a goblet, combine gin and tonic. Add ice and garnish with spices and citrus slices.