Lemon Mascarpone Mousse (Print Version)
Silky lemon-infused mascarpone creates a refreshing chilled dessert with minimal effort.
# What You 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 Steps:
01 - Combine mascarpone cheese, lemon zest, lemon juice, sugar, and vanilla extract in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and well combined.
02 - In a separate clean bowl, whip the heavy cream until stiff peaks form.
03 - Gently fold the whipped cream into the mascarpone mixture in two additions using a spatula, folding until fully incorporated and the mixture is light and airy.
04 - Spoon or pipe the mousse evenly into serving glasses or bowls, smoothing the tops as desired.
05 - Cover and refrigerate for at least 2 hours, or until completely set and thoroughly chilled.
06 - Top with fresh berries, a sprinkle of lemon zest, and mint leaves just before serving, if desired.
# Expert Tips:
01 -
- No oven required means your kitchen stays cool and your stress level stays low
- The texture is somehow both silky and substantial, like eating a lemon scented cloud
- It comes together in minutes but tastes like you spent hours perfecting it
02 -
- Overwhipping the cream turns it grainy and buttery, so stop the moment those peaks stand up proudly on their own
- Folding is a gentle motion, not stirring, so think about bringing ingredients together without knocking all the air out
- This mousse keeps beautifully in the fridge for up to three days, which means you can make it ahead for stress free entertaining
03 -
- Chill your mixing bowl and beaters for ten minutes before whipping the cream for faster, more stable results
- Taste the mascarpone mixture before folding in the cream and adjust the lemon or sugar to your preferences