Description
A light, zesty dessert blending tangy lemon with creamy mascarpone. Ready in 20 minutes of prep (plus chilling), this Italian-inspired mousse is perfect for warm evenings or as a base for berry coulis.
Ingredients
2 cups mascarpone
¾ cup sugar
4 eggs (room temperature)
Zest of 2 lemons
½ cup lemon juice
1 tsp vanilla extract
Instructions
Beat mascarpone on medium speed until smooth
Gradually add sugar, increasing speed to high
Scrape zest of 2 lemons directly into the bowl
Gently fold in whisked egg yolks
Stir in lemon juice and vanilla
Pass mixture through a fine mesh sieve
Chill 20–30 minutes to slightly firm
Whip egg whites to stiff peaks
Fold 1/3 of the foam into the mixture
Incorporate remaining whites in three stages
Transfer to serving dishes immediately
Notes
Sift sugar to prevent clumps in the mascarpone
Use a stand mixer for fatty mixtures like egg whites
Keep bowl chilled during whipping
Avoid overfolding to preserve airy texture
For a vegan substitute, use coconut cream in place of mascarpone
Replace sugar with agave syrup for a milder sweetness
- Prep Time: 20
- Cook Time: 60
- Category: Recipes
- Method: Whipping/Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (as calculated per 7 portions)
- Calories: 320
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 100mg