4.5 from 60 votes
Mascarpone Pumpkin Mousse Cups
Mascarpone Pumpkin Mousse Cups blend smooth mascarpone cheese with pumpkin puree, pumpkin pie spice, and a light mousse texture achieved by folding in beaten egg whites and whipped cream. Served in individual cups with crumbled amaretti cookies and a dusting of cocoa powder, this dessert offers a creamy, spiced finish with subtle crunch.
Prep Time
20 mins
Total Time
20 mins
Servings:
6
Calories:
692 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 692
% 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.