Name: Lemon Mascarpone Mousse Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 1 cup heavy cream; 1 cup mascarpone cheese; 1/2 cup powdered sugar; 1/4 cup fresh lemon juice (about 2 lemons); Zest of 1 lemon; 1 teaspoon vanilla extract; Pinch of salt; Fresh berries; Mint leaves

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Introduction

Indulge in this light and creamy Lemon Mascarpone Mousse, a delightful dessert that combines the tangy brightness of fresh lemon with the rich creaminess of mascarpone cheese. Perfect for any occasion, this mousse is sure to impress your guests or satisfy a sweet craving.

A clear glass holds a two-layer dessert placed on a white plate sitting on a white marbled surface. The bottom layer is a smooth, pale yellow pudding filling about three-quarters of the glass. On top is a thick layer of white whipped cream, swirled neatly and decorated with fine yellow lemon zest sprinkled over it. A fresh, bright yellow lemon slice sits upright, slightly tilted into the whipped cream at the center. Tiny bubbles cling to the inside of the glass, adding texture to the smooth pudding. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1 cup mascarpone cheese
1/2 cup powdered sugar
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
1 teaspoon vanilla extract
Pinch of salt
Fresh berries (for garnish, optional)
Mint leaves (for garnish, optional)

Instructions

Step 1: In a large mixing bowl, add 1 cup of heavy cream. Using an electric mixer, whip the cream on medium speed until soft peaks form, about 3–5 minutes. Be careful not to over-whip.
Step 2: In another bowl, combine 1 cup mascarpone cheese, 1/2 cup powdered sugar, 1/4 cup fresh lemon juice, the zest of 1 lemon, 1 teaspoon vanilla extract, and a pinch of salt. Mix until smooth and creamy.
Step 3: Gently fold the whipped cream into the mascarpone mixture, starting with a small amount to lighten it, then gradually folding in the rest until fully combined.
Step 4: Transfer the mousse into individual serving cups or a large bowl. Cover and refrigerate for at least 2 hours to chill and set.
Step 5: While the mousse chills, wash and dry fresh berries and mint leaves for garnish.
Step 6: Once chilled, remove the mousse from the refrigerator. If using a large bowl, scoop the mousse into individual cups.
Step 7: Top each serving with fresh berries and a mint leaf. Optionally, sprinkle with extra lemon zest for added flavor.

Tips & Variations

Use room temperature mascarpone to prevent lumps in the mousse.
For an extra tangy bite, add a teaspoon of lemon curd into the mascarpone mixture.
Substitute fresh berries with candied lemon peel or toasted almonds for different textures.

Storage

Store the mousse covered in the refrigerator for up to 2 days. It’s best eaten fresh for the lightest texture. When reheating is needed, allow it to come to room temperature briefly, but avoid warming, as it’s meant to be served chilled.

How to Serve

A clear glass holds a two-layer dessert with a thick, smooth, pale yellow lemon pudding base at the bottom, showing tiny air bubbles throughout. On top, a large swirl of soft, white whipped cream is added, decorated with thin, curly strips of bright yellow lemon zest scattered across the cream and slightly falling onto the pudding. The glass sits on a white plate which rests on a white marbled surface, with a lemon half and some more lemon zest pieces near it in soft focus, creating a fresh and bright atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse a day in advance. Just keep it covered and refrigerated until ready to serve.

Is mascarpone cheese easy to find?

Mascarpone is commonly available in most grocery stores in the dairy or specialty cheese section. If you can’t find it, cream cheese mixed with a bit of heavy cream can be a substitute, though the flavor and texture will differ slightly.