Mascarpone Pumpkin Mousse Cups
User Reviews
4.5
Mascarpone Pumpkin Mousse Cups
Description
This dessert starts by separating egg whites and yolks, mixing each with sugar. The yolks are cooked gently over simmering water to thicken without scrambling, then combined with pumpkin puree, pumpkin pie spice, and mascarpone cheese to create a rich filling. Stiffly beaten egg whites are folded in gradually to lighten the mixture.
Whipped cream is separately prepared to add further airiness. Amaretti cookies are crumbled partially with some reserved whole cookies for garnish. The mousse and whipped cream are piped into serving glasses layered over the crushed cookies. Cocoa powder dusted on top offers a finishing hint of chocolate bitterness to balance sweetness.
The resulting cups are creamy and airy with a delicate pumpkin spice flavor, well suited as a festive or seasonal dessert. The mousse can be varied by substituting whipped cream for egg whites if preferred for a slightly lighter texture.
Ingredients
- 3 egg whites and yolks separated
- ½ cup granulated sugar , divided
- 8 ounce mascarpone cheese at room temperature
- 1 cup pumpkin puree about 7 ounces, canned
- 1 teaspoon pumpkin pie spice
- 1 pint whipping cream
- 7 ounce amaretti cookies
- cocoa powder , for serving
Instructions
- Divide egg whites from egg yolks and put whites in a medium bowl and yolks in a large heatproof bowl. Add ¼ cup sugar to whites and ¼ cup to yolks.
- Place bowl of egg yolks over a double boiler or saucepan filled with boiling water. Cook over boiling water for 2-3 minutes, whisking constantly so eggs don't turn into scrambled eggs. Remove from heat and set aside to cool.
- Blend pumpkin puree, pumpkin pie spice and mascarpone cheese until combined well. Add to bowl of yolks and mix well.
- Beat whites until stiff peaks form. Add to pumpkin and egg yolk mixture ¼ cup at a time, folding whites in gently until combined. Repeat until whites are completely incorporated.*
- Whip cream until light and fluffy. Add whip cream to a pastry bag or gallon size ziploc bag with ¼ inch of corner snipped off. Add pumpkin mascarpone mixture to another ziploc bag and snip corner.
- Crumble amaretti cookies into chunks, reserving 6 cookies for garnish. Add ¼ cup cookies to bottom of 6 glasses or serving bowls. Pipe a layer of whip cream over cookies, then about ⅓ cup pumpkin mixture, then another layer of cookies, then another layer of whip cream. Garnish with extra cookie crumbles or whole cookies, a dusting of cocoa powder and fresh herbs for garnish.
Notes
- You can substitute the egg whites with 2 to 3 cups of whipped cream for a lighter mousse texture.
- This recipe is adapted from Extra Virgin, using mascarpone and pumpkin puree for a creamy dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 228mg | 76% |
| Sodium | 177mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 8162IU | 163% |
| Vitamin C | 2mg | 2% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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