Mascarpone Mousse with Mixed Berries
Why this recipe works
- Light but creamy: Mascarpone brings richness, while folded whipped cream keeps the mousse airy rather than dense.
- Bright, fresh balance: Lemon zest, lemon juice, and fresh berries cut through the dairy richness and keep the dessert clean-tasting.
- Easy to prepare ahead: The mousse needs time to chill, making it well suited to preparing before guests arrive.
Get the most out of this recipe
Timing notes
- Allow time to set: The mousse needs a proper chill so it becomes spoonable and holds neatly in the glass.
- Serve well chilled: Bring it out just before serving for the cleanest texture and best contrast with the fresh berries.
Texture tips
- Keep the cream soft: Whisk the cream only to soft peaks so it folds smoothly into the mascarpone without becoming heavy.
- Do not overwork the mascarpone: Whisk the mascarpone mixture briefly, just until smooth, to avoid a grainy or split texture.
Ingredient notes
- Use good mascarpone: A smooth, fresh mascarpone gives the mousse its clean dairy flavour and thick, luxurious body.
- Fresh berries work best: Fresh berries keep their shape and avoid releasing excess juice into the mousse.
- Adjust the lemon carefully: Add extra lemon juice gradually if you want a brighter finish without making the mousse too sharp.
Make-ahead tips
- Prepare the mousse in advance: The filled glasses can be covered and chilled ahead, making the dessert convenient for entertaining.
- Add berries at the end: Keep the fruit separate until serving so it stays fresh and does not weep into the mousse.
Equipment you'll need
Ingredients
Instructions
- Chill 4 serving glasses in the fridge. In a mixing bowl, whisk the double cream to soft peaks using a hand mixer. Keep it cold while you make the mascarpone base.
- In a second bowl, whisk the caster sugar, vanilla extract, finely grated lemon zest and 1 tbsp lemon juice until the sugar looks slightly damp and fragrant. Add the mascarpone and whisk briefly until smooth and thick, taking care not to overwork it. Taste and add a little more lemon juice if you want it brighter.
- Fold the whipped cream into the mascarpone mixture in 2 additions, using a spatula and gentle strokes to keep it airy. Spoon or pipe the mousse into the chilled glasses and level the tops. Chill until set and spoonable.
- Just before serving, divide the mixed berries over the tops of the mousses. Serve straight from the fridge for the cleanest texture. If the berries are very tart, dust lightly with a little extra caster sugar.
Recipe notes
Tips
- For the lightest mousse, keep the double cream and bowls cool, and stop whisking at soft peaks so it folds in without turning grainy.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised dairy and ensure the dessert is kept properly chilled.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Mixed berries with strawberry for a simpler topping, or use blueberry for a cleaner, less seedy finish.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and add the mixed berries just before serving so they stay fresh and do not weep into the mousse.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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