Description
A light and fluffy lemon mascarpone mousse that’s quick to prepare and perfect for beginner cooks. Ideal as a standalone dessert or cake topping.
Ingredients
Scale
- 6 ounces mascarpone cheese, cold
- 1 ½ tablespoons granulated sugar, divided
- ½ cup heavy cream, cold
- ½ teaspoon pure vanilla extract
- Pinch of salt
- 1 tablespoon lemon juice, freshly squeezed and cold
Instructions
- In a medium bowl, combine the cold mascarpone cheese and 1 tablespoon of the granulated sugar. Beat on high speed with a hand mixer until smooth and combined.
- In another bowl, combine the heavy cream, remaining ½ tablespoon sugar, vanilla extract, and a pinch of salt. Beat on high speed until soft peaks form.
- Gently fold the whipped cream mixture into the mascarpone mixture using a spatula, being careful not to deflate the mixture.
- Fold in the freshly squeezed lemon juice gently until the mixture is smooth and fully combined.
- Spoon the mousse into serving dishes or use it as a filling or topping. Chill if desired before serving.
Notes
- Ensure all ingredients are cold to prevent curdling.
- Do not overmix when folding in the whipped cream or lemon juice.
- You can increase lemon juice to 2 tablespoons for a more intense lemon flavor.
- Bottled lemon juice can be used but may affect texture slightly.
- Store leftovers in an airtight container in the fridge for up to 1 week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 312
- Sugar: 6g
- Sodium: 32mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 76mg