Italian Lemon Mascarpone Dessert That’s Creamy, Fresh, and Impressive
A creamy, citrusy mousse made with mascarpone cheese, fresh lemon juice, and whipped cream. Light yet indulgent, perfect for dinner parties or spring celebrations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (including chilling)
- Yield: 4 servings 1x
Ingredients
8 oz mascarpone cheese
1 cup heavy cream, chilled
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tbsp lemon zest
2 egg whites (or pasteurized)
1 tsp vanilla extract
1 tbsp sugar (for stabilizing egg whites)
Instructions
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Zest and juice the lemons. Set aside.
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Whip the chilled heavy cream to soft peaks. Refrigerate.
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In a separate bowl, beat mascarpone and sugar until smooth. Add lemon juice, zest, and vanilla.
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In a clean bowl, beat egg whites to soft peaks. Add 1 tbsp sugar while beating.
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Gently fold the whipped cream into the mascarpone mixture.
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Fold in the egg whites carefully to retain airiness.
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Spoon mousse into serving dishes. Cover and chill for at least 3 hours.
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Garnish before serving.
Notes
Use room temperature mascarpone and fresh lemon juice for best results.
Skip egg whites for an egg-free version by using more whipped cream.