Lemon mascarpone mousse

This light, lemony dessert is easy to make ahead – perfect for dinner with friends.

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ⅔ cup sugar
• 2 large lemons, zested and juiced
• 2 large egg yolks
• ½ cup mascarpone
• ¼ cup sour cream
• ¾ cup heavy cream, whipped to medium peaks
• Almond biscotti or shortbread cookies, for serving
• Fresh raspberries, for serving

Cooling time: 10 minutes.

Chilling time: at least 1 hour.

Instructions

1. In medium heatproof bowl, combine sugar and 3 tsp zest and rub mixture between fingertips until moist and fragrant. Whisk in ⅓ cup lemon juice and yolks until blended.
2. Set bowl over medium saucepan of simmering water. Whisk mixture constantly for 6 minutes, or until light and fluffy and thick enough to coat back of spoon. Remove bowl from heat and cool 10 minutes.
3. Whisk mascarpone and sour cream into lemon mixture until blended. Using large silicone spatula, gently fold whipped cream through lemon mascarpone in two batches.  
4. Divide mousse among dessert bowls or glasses. Chill at least 1 hour, or until set.
5. Crumble cookies over mousse, garnish with raspberries, and serve.

Note

• Mousse can be made up to 2 days ahead, covered and refrigerated.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.