Sep 24, 2012
Made with creamy mascarpone cheese and lemon curd, this lemon mousse is unbelievably light and airy. Use also as a filling for cakes or as a topping for fresh fruit.
500 gram container mascarpone cheese (1 pound container)
1/2 cup icing sugar, sifted or sweeten to taste
1 tbsp. to 2 tbsp. limoncello or orange liqueur
1 tsp. vanilla extract
2 cups Lemon Curd
1 cup whipping cream (35%), whipped
Berries, for serving (optional)
Mint, for garnishing (optional)
Whip mascarpone, icing sugar, limoncello and vanilla until lightly and fluffy with electric beaters. Add lemon curd and whip until combined. Fold in whipped cream. Spoon into serving dishes. Garnish with berries and mint, if desired.
Yield: About 5 cups.