If you’re looking for a quick, incredibly creamy, and elegant spoon dessert, the eggless mascarpone mousse recipe is perfect for you.
Forget lengthy and more laborious processes, this recipe is designed for maximum simplicity and requires the use of only three pure and high-quality ingredients: fresh cream, mascarpone and powdered sugar.
The result is a soft and velvety cloud that melts in your mouth, with the rich and enveloping flavor of mascarpone enhanced by the lightness of whipped cream.
It’s the perfect base for countless variations, to enjoy with berries, chocolate flakes, or to use for preparing stuffed pandoro to bring to the table at Christmas.
Making it is a piece of cake: just a few minutes of whisking are enough to transform these three simple elements into an irresistible mousse. Whether it’s for an impromptu dinner or to pamper yourself after a long day, this is the recipe that will make you look good with minimal effort.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 2
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 2 cups
- 1 cup cup cold heavy cream (cold from the fridge)
- 9 oz oz mascarpone
- 2/3 cup cup powdered sugar
Tools
- 2 Bowls
- 1 Spatula Silicone
- 1 Sieve
- 1 Pastry bag
Steps
Preparing the eggless mascarpone mousse is really easy and quick, let’s see the various steps together.
First, pour the cold heavy cream, well chilled from the refrigerator, into a bowl that is also cold (I put it in the freezer for 10 minutes along with the beaters).
Using an electric whisk, whip the cream until stiff peaks form.
Start at a low speed and increase it as the cream begins to thicken; this way, you’ll avoid annoying splashes flying everywhere.
Once ready, set it aside (in the fridge).
At this point, take a clean bowl and put the mascarpone and sifted powdered sugar inside.
Work the cream first with a fork and then with electric beaters until the cheese has absorbed all the sugar.
Take the cream again and start adding it, little by little, to the mascarpone cream.
Incorporate it into the cheese using a spatula and gentle movements from the bottom up.
The mousse will be ready when you have achieved a homogeneous and frothy mixture.
Store the eggless mascarpone mousse in the refrigerator for at least two hours or until you need to use it.
When ready to serve, transfer the eggless mascarpone mousse to a pastry bag and fill your cups.
Storage
The eggless mascarpone cream can be stored in the refrigerator for a maximum of 2-3 days, in an airtight container.
The eggless mascarpone cream can be stored in the refrigerator for a maximum of 2-3 days, in an airtight container.
Notes
You can flavor the eggless mascarpone mousse with vanilla extract, lemon zest, or Grand Marnier.
Additionally, you can serve the mousse as a spoon dessert, perhaps accompanied by seasonal fruit, chocolate flakes, etc., or use it to fill various cakes and desserts.
