Easy & Light Mascarpone Mousse (for Mascarpone Lovers)
User Reviews
5
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Prep Time
15 mins
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Additional Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 servings
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Calories
208 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
Italian
Easy & Light Mascarpone Mousse (for Mascarpone Lovers)
Description
The mascarpone mousse is prepared by softening gelatin sheets in cold water, then melting them gently with vanilla extract. Meanwhile, egg whites are whipped to stiff peaks while egg yolks are mixed with confectioners' sweetener and mascarpone until smooth. The melted gelatin is incorporated gradually into the mascarpone mixture, which is then gently folded together with the whipped egg whites to maintain the mousse's lightness.
This results in a smooth, airy dessert with a mild vanilla flavor and creamy mascarpone richness. Garnishing with cacao powder, blackberries, or chocolate mint adds visual appeal and subtle complementary flavors.
Using room temperature eggs and mascarpone is recommended for smooth blending, and confectioners' sweetener can be replaced with regular powdered sugar if preferred, with corresponding nutrition changes. Softening gelatin sheets without over-soaking preserves their gelling properties.
Ingredients
- 2 heets gelatin softened
- 3 egg yolk and whites separated at room temperature-see note
- ½ cup Swerve confectioners sweetener 60 grams, plus 1 tablespoon extra
- 8 ounces mascarpone cheese 1 (226-gram) container
- 2 teaspoons vanilla extract
- cacao powder to garnish, optional
- blackberries
- chocolate mint
Instructions
- Soften the gelatin sheets by placing them in a bowl covered with cold water for about two to 5 minutes or until spongy.
- Meanwhile, separate the yolks from the whites.
- In a bowl of a stand mixer (or use a hand mixer), add the egg whites and mix on a medium to a high setting until stiff, reserve.
- In a separate bowl, mix the egg yolks with the sweetener. Then gently fold in the mascarpone cheese until smooth and well combined, reserve.
- When spongy, strain the gelatin sheets and place them in a small saucepan with the vanilla extract over the lowest heat setting.
- Stir for about 30 seconds until the sheets have melted and you have a brown vanilla-like liquid.
- Pour the melted gelatin-vanilla mix into the reserved mascarpone mixture in small batches (drips).
- Use a whisk to stir each batch of gelatin liquid gently until completely dissolved into the mascarpone mix.
- Continue until all the melted gelatin is completely incorporated. Don’t rush this and work in small batches because the gelatin can otherwise easily clump.
- Then, fold the stiffed egg whites into the mascarpone mix. The mixture should become airy.
- Divide the mascarpone mixture equally into 6 ramekins or glasses.
- Store in the fridge for at least 5 hours, preferably covered, best overnight.
- When ready to serve, pour a generous amount of cacao powder into a small sifter and gently shake it back and forth over the desserts to create a fine coat—be generous with the cacao powder.
- Top it off with (black)berries and some chocolate mint (optional).
Notes
- Soften gelatin sheets in cold water for 2 to 5 minutes, then gently squeeze out excess water before use.
- Bring eggs and mascarpone to room temperature before mixing for better texture.
- Swerve confectioners' sweetener can be replaced with regular powdered sugar if preferred, adjusting nutrition accordingly.
- Fold whipped egg whites gently to preserve mousse lightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 53mg | 2% |
| Potassium | 32mg | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 648IU | 13% |
| Calcium | 66mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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