Do you have tips on how to bloom gelatin sheets for this mascarpone mousse recipe?

It's easy to work with gelatin sheets to give this easy mascarpone recipe some body. But here are a few helpful steps and notes. -> Soak the gelatin sheets in water for 5 minutes to soften them. -> Use cold water to prevent them from dissolving. -> Submerge each sheet one at a time into the water to ensure all sides get properly hydrated. -> If you submerge them all at once, they might stick together and not get fully hydrated. -> Once spongy, gently squeeze the leaves to remove any excess water (discard water). -> Place the softened sheets in a small saucepan with the vanilla extract over the lowest heat setting. -> Then, continuously stir for about 30 seconds, or just enough for the sheets to dissolve, and you get this brown, vanilla-like liquid. -> Ensure the gelatin sheets do not warm up too much, just enough to dissolve. -> Then, immediately remove the saucepan from the stove. This will prevent gelatin from clumping once you process it into the mascarpone mixture. -> Only melt the spongy gelatin sheets right before they go into the mascarpone mix.

Do you have helpful tips on beating egg whites to stiff peaks?

Yes, here are a few of my helpful tips: ->Ensure your eggs have come to room temperature before separating the egg yolk from the egg whites. ->I usually remove them from the fridge and let them rest on the kitchen counter for about 30 minutes—this helps beat the egg whites properly to stiff peaks. ->To quickly create stiff peaks, it's best to use a stand or an electronic hand mixer with a whisk attachment. ->Beat your egg whites until stiff, meaning until peaks stand straight up when you lift your beater from the mixture (about 5 minutes on medium speed). ->The key to stable white foam with beautiful peaks is to use a large mixing bowl, either glass or metal, and thoroughly clean it first. Any dust, wet, or fatty particles in it will prevent the egg whites from stiffening.

Easy & Light Mascarpone Mousse (for Mascarpone Lovers)

Jump to Recipe Print Recipe

This mascarpone mousse is for mascarpone lovers! It is also super easy to make. With just a few strokes of a whisk, you'll have a luxurious make-ahead dessert with only five simple ingredients.

This light and creamy mousse is flavored with a hint of vanilla and then topped with a coat of cacao powder and fresh berries—It's gluten-free, refined sugar-free, and a great low-carb option.

Mascarpone mousse served in cups and garnished with cacao powder and berries.

I have a long history with mascarpone cheese. Childhood celebrations were filled with Tiramisu, panna cotta, mascarpone cream, or mascarpone cheesecakes—no complaints here.

This is another old family favorite, yet the dessert-making process is more simplified than a panna cotta. The mascarpone cheese is turned into a very light and soft mousse. Like these strawberry cheesecake cups or coffee chocolate mousse, it's the perfect simple indulgence to treat yourself or for special occasions.

Jump to:

Why You'll Love This Easy Vanilla Mousse Recipe
Ingredients & Notes
How To Make It
Helpful Tips
Storage
Recipe FAQs
More Creamy No-Bake Desserts To Try Next
📖 Recipe

Why You'll Love This Easy Vanilla Mousse Recipe

Easy to make yet luxurious: You can whip it up in 15 minutes and let the fridge do the rest. But mascarpone gives this dessert a creamy, silky bite.
Healthier with fewer carbs: This vanilla mascarpone mousse is a great low-carb dessert that's gluten—and refined sugar-free.
A great make-ahead dessert: Simply chill for at least 5 hours in the fridge or best overnight for a stress-free dessert.

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

There are only 5 simple ingredients plus the garnishes. Let's look at what you need.

Gelatin sheets, mascarpone cheese, powdered sugar, three eggs, and vanilla extract displayed on a table.

Mascarpone cheese: You only need one container. I usually grab the one from BelGioioso, but I have also used other brands. You'll find mascarpone typically in the deli or specialty cheese section.
Gelatin sheets: A few will give this light-as-air mascarpone mousse a bit of body. I prefer sheets over gelatin powder because they're much easier to use and add a clean, tasteless staying power. Use gold or platinum sheets for a decent bloom strength and a slightly firming result.
Eggs: You need three large ones, separating the yolk from the whites.
Vanilla extract: Adds a subtle touch of flavor that works well in this mascarpone mousse, especially when topped with cacao powder.
Confectioners sweetener: I use Swerve, a sugar replacement, but you can substitute this with the same amount of regular powdered sugar.
Garnishes: I highly recommend cacao powder, blackberries or fresh raspberries, and (chocolate) mint.

How To Make It

See the recipe card for full information on ingredients and quantities.

Note: Before embarking on this mascarpone mousse recipe, soak the gelatin sheets in water for a couple of minutes to soften them. The recipe below follows a specific order to make it in less time and for every step to flow smoothly together.

First steps how to make mascarpone mousse.

Step One (Picture 1 above) - In a large bowl of an electric mixer, beat the egg whites on a medium to high setting until stiff. Reserve.

Step Two (Picture 2 above) - In a separate bowl, mix the egg yolks with the sweetener.

Step Three (Picture 3 above): Gently fold the mascarpone cheese with the egg yolk mixture until smooth and well combined. Reserve.

Step Four (Picture 4 above) - When spongy, strain the gelatin sheets and place them in a small saucepan with the vanilla extract over the lowest heat setting. Stir 30 seconds or until the sheets have melted and you have a brown vanilla-like liquid.

Secondary steps how to make mascarpone mousse.

Step Five (Picture 5 above) - In small batches (drips), pour the melted gelatin-vanilla mix into the reserved mascarpone mixture. Whisk gently until completely dissolved.

Step Six (Picture 6 above) - Fold the stiffed egg whites into the mascarpone mix using a rubber spatula. The mixture should become airy.

Step Seven (Picture 7 above) - Divide the mascarpone mixture equally into 6 ramekins or glasses. Chill in the refrigerator for at least 5 hours or overnight.

Step Eight (Picture 8 above) - When ready to serve, coat generously with cacao powder and garnish with fresh berries and mint leaves (optional).

Note: This mascarpone mousse will not be wobbly like a Panna Cotta but instead smooth, light, and airy.

Helpful Tips

Room-Temperature Eggs: Remove the eggs from the fridge for about 20 to 30 minutes before beginning this recipe. At room temperature, you'll get better, more workable egg yolks that will mix evenly with the rest of the ingredients.
Incorporate Gelatin In Tiny Batches: When it's time to incorporate the prepared gelatin, go slowly. Whisk in each drip of the gelatin-vanilla liquid gently until completely dissolved into the mascarpone mix before adding the next batch. Don't rush this because the gelatin can otherwise easily clump.
Sufficiently Chill The Mascarpone Mousse: Chill in the refrigerator for at least 5 hours, but it's best to let it chill overnight.
Stiffened Egg Whites: Create stiff peaks instead of soft or medium peaks. This will give the mousse a firmer texture and make it more airy.
Garnish: Always garnish the mascarpone mousse cups. I love to coat them with a generous dust of cacao powder and garnish with (black)berries and some chocolate mint (optional). It will create a beautiful look and add delicious flavors.