Lemon Mascarpone Mousse (Printer-friendly)
Light, creamy European dessert with tangy lemon and rich mascarpone, ready in 20 minutes.
# What You’ll Need:
→ Dairy
01 - 1 cup mascarpone cheese, cold
02 - 1/2 cup heavy cream, cold
→ Citrus
03 - Zest of 2 lemons
04 - 1/4 cup freshly squeezed lemon juice
→ Sweeteners
05 - 1/3 cup granulated sugar
06 - 1 tsp vanilla extract
→ Garnish
07 - Fresh berries
08 - Lemon zest
09 - Mint leaves
# How to Make It:
01 - In a large mixing bowl, combine the mascarpone cheese, lemon zest, lemon juice, sugar, and vanilla extract. Beat with a hand mixer on medium speed until smooth and well combined.
02 - In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
03 - Gently fold the whipped cream into the mascarpone mixture in two additions, using a spatula, until fully incorporated and light.
04 - Spoon or pipe the mousse evenly into serving glasses or bowls.
05 - Cover and refrigerate for at least 2 hours, or until set and chilled.
06 - Garnish with fresh berries, a sprinkle of lemon zest, and mint leaves just before serving, if desired.
# Expert Tips:
01 -
- This mousse comes together in under 20 minutes with zero cooking required
- The texture is impossibly light yet satisfyingly rich, hitting that perfect dessert sweet spot
02 -
- Overbeating the mascarpone mixture can cause it to separate. Stop as soon as it looks smooth and combined.
- Folding too aggressively knocks out all the air you just whipped in. Use a gentle motion and patience.
03 -
- Chill your mixing bowl and beaters for 10 minutes before whipping the cream. It makes the process faster and the cream more stable.
- Room temperature lemons release more juice and zest more easily. Roll them on the counter first to break down the internal membranes.