STRAWBERRY MOUSSE spoon dessert easy to prepare with cream and Italian meringue if you have some time, very creamy and delicious, a perfect dessert at any time.
The strawberry mousse is a typical dessert of Italian tradition, particularly from Southern Italy (especially in Puglia and Sicily), similar to a semifreddo but with a softer and airier texture. It’s a kind of frozen mousse, often prepared with cream, fresh strawberries, and Italian meringue.
The strawberry mousse is a light and very fresh spoon dessert, ideal for summer. It is prepared in a few minutes with only 3 ingredients, without cooking and without eggs. Creamy, fragrant, and with all the taste of seasonal fruit, it is perfect to serve in cups or small glasses as a dessert after a meal or a tasty snack.
Thanks to the simplicity of preparation, it’s also a great idea to make at the last minute when you have guests or want a fresh but quick dessert by eliminating the meringue. You can customize it by adding pieces of fresh strawberries, chocolate chips, or crumbled cookies.
Follow me in the kitchen today there’s the strawberry mousse.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.5 cups strawberries
- 1/2 cup sugar
- 1 tbsp lemon juice
Steps
Wash and clean the strawberries, then blend them with 1/4 cup of sugar and the lemon juice until smooth. If desired, add a tablespoon of liqueur.
Whip the well-chilled cream until soft peaks form, not too stiff.
Fold the strawberry puree into the whipped cream with gentle movements, always moving slowly from bottom to top, to avoid deflating the mixture.
Pour the mixture into cups, add a decorative strawberry, and refrigerate for at least 30 minutes or until ready to serve.
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If you want to prepare the meringue, whip the egg whites with a pinch of salt. Heat 1/4 cup of sugar with 2 tablespoons of water until it becomes a syrup, and pour it over the egg whites while continuing to whip.
Then combine the meringue with the cream and the strawberry puree.
