No Bake Lemon Mascarpone Mousse (Printable)
Light, creamy mousse blending tangy lemon with rich mascarpone for an elegant no-fuss dessert.
# Ingredient List:
→ 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 (optional)
07 - Fresh berries
08 - Lemon zest
09 - Mint leaves
# Steps:
01 - In a large mixing bowl, combine the mascarpone cheese, lemon zest, lemon juice, sugar, and vanilla extract. Beat with a hand mixer on medium speed until smooth and well combined.
02 - In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
03 - Gently fold the whipped cream into the mascarpone mixture in two additions, using a spatula, until fully incorporated and light.
04 - Spoon or pipe the mousse evenly into serving glasses or bowls.
05 - Cover and refrigerate for at least 2 hours, or until set and chilled.
06 - Garnish with fresh berries, a sprinkle of lemon zest, and mint leaves just before serving, if desired.
# Expert Tips:
01 -
- The mousse comes together in twenty minutes flat, most of which is just zesting lemons and wiping down the counter
- That perfect balance of tart lemon and silky mascarpone makes people think you spent hours on something much more complicated
02 -
- Overmixing when folding the cream will deflate the mousse and make it dense instead of airy
- This recipe doubles easily, but use a bowl much larger than you think you need
03 -
- Chill your mixing bowl and beaters for ten minutes before whipping the cream
- Room temperature ingredients might seem easier to work with, but cold is critical here