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Easy & Light Mascarpone Mousse (for Mascarpone Lovers)
5 from 24 votes

Easy & Light Mascarpone Mousse (for Mascarpone Lovers)

This mascarpone mousse offers a light, airy texture achieved by folding whipped egg whites into a mascarpone and egg yolk mixture set with softened gelatin. Sweetened with confectioners' sweetener and flavored with vanilla, it creates a delicate dessert. Optional cacao powder and fresh blackberries provide garnish and contrast in flavor and color.

Prep Time
15 mins
Additional Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 6 servings
Calories: 208 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: Italian

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

    Cup of Yum
  1. Soften the gelatin sheets by placing them in a bowl covered with cold water for about two to 5 minutes or until spongy.
  2. Meanwhile, separate the yolks from the whites.
  3. 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.
  4. In a separate bowl, mix the egg yolks with the sweetener. Then gently fold in the mascarpone cheese until smooth and well combined, reserve.
  5. When spongy, strain the gelatin sheets and place them in a small saucepan with the vanilla extract over the lowest heat setting.
  6. Stir for about 30 seconds until the sheets have melted and you have a brown vanilla-like liquid.
  7. Pour the melted gelatin-vanilla mix into the reserved mascarpone mixture in small batches (drips).
  8. Use a whisk to stir each batch of gelatin liquid gently until completely dissolved into the mascarpone mix.
  9. 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.
  10. Then, fold the stiffed egg whites into the mascarpone mix. The mixture should become airy.
  11. Divide the mascarpone mixture equally into 6 ramekins or glasses.
  12. Store in the fridge for at least 5 hours, preferably covered, best overnight.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 208

% 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.