My Chef's Apron

  • Recipe Index
  • Guides
  • Easy Meals
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Guides
  • Easy Meals
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Guides
    • Easy Meals
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cookies, Snacks and Desserts

    Easy & Light Mascarpone Mousse (for Mascarpone Lovers)

    Published: Jul 8, 2017 · Modified: Nov 8, 2024 by Mariska Ramondino · This post may contain affiliate links

    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.

    Storage

    • Cover the mousse cups with a plastic wrap (cling film) or ramekin cover.
    • Keep chilled in the fridge until ready to eat.
    • Keeps well for about 4 to 5 days.

    Recipe FAQs

    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.

    More Creamy No-Bake Desserts To Try Next

    • A slice cut and lifted from a round fruit tart.
      No-Bake Mascarpone Cheesecake
    • Four ramekins filled with chocolate mousse and topped with fresh berries.
      Easy Chocolate Coffee Mousse (5 Ingredients)
    • A single serve cheesecake in a cup topped with berries, mint leaves, and nut crumble.
      Low Carb No-Bake Cheesecakes In Cups (Keto-Friendly)
    • Small cups filled with vegan avocado mousse and topped with berries, peanuts, and coconut shreds.
      Chocolate Peanut Butter Mousse (Vegan & Low Carb)

    Don't forget to subscribe to my Monthly Newsletter!

    Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!


    📖 Recipe

    Glasses filled with mascarpone mousse, types with cacao powder and garnished with blackberries and mint leaves.

    Easy & Light Mascarpone Mousse (for Mascarpone Lovers)

    Mariska Ramondino
    An incredible easy mascarpone mousse dessert flavored with a hint of vanilla and topped with cacao powder and fresh berries. A simple indulgence perfect for small celebrations (gluten-free, sugar-free, low-carb and keto-friendly dessert).
    5 from 8 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 15 minutes mins
    Additional Time 5 hours hrs
    Total Time 5 hours hrs 15 minutes mins
    Course Cookies, Snacks, Desserts
    Cuisine Italian

    Equipment

    • 1 stand mixer
    • 1 whisk
    • 1 spatula
    • 1 small saucepan
    • 1 small sifter
    • Bowls
    Servings 6 servings

    Ingredients
     

    • 2 sheets gelatin softened
    • 3 eggs yolk and whites separated at room temperature—see note
    • ½ cup Swerve confectioners sweetener + 1 tablespoon extra 60 grams
    • 8 ounces mascarpone cheese 1 (226-gram) container
    • 2 teaspoons vanilla extract
    • Cacao powder, blackberries, and chocolate mint to garnish (optional)

    Instructions
     

    • Soften the gelatin sheets by placing them in a bowl covered with cold water for about two to 5 minutes or until spongy.
      2 sheets gelatin
    • Meanwhile, separate the yolks from the whites.
      3 eggs
    • In a bowl of a stand mixer (or use a hand mixer), add the egg whites and mix on a medium to a high setting until stiff, reserve.
    • In a separate bowl, mix the egg yolks with the sweetener. Then gently fold in the mascarpone cheese until smooth and well combined, reserve.
      ½ cup Swerve confectioners sweetener + 1 tablespoon extra, 8 ounces mascarpone cheese
    • When spongy, strain the gelatin sheets and place them in a small saucepan with the vanilla extract over the lowest heat setting.
      2 teaspoons vanilla extract
    • Stir for about 30 seconds until the sheets have melted and you have a brown vanilla-like liquid.
    • Pour the melted gelatin-vanilla mix into the reserved mascarpone mixture in small batches (drips).
    • Use a whisk to stir each batch of gelatin liquid gently until completely dissolved into the mascarpone mix.
    • Continue until all the melted gelatin is completely incorporated. Don’t rush this and work in small batches because the gelatin can otherwise easily clump.
    • Then, fold the stiffed egg whites into the mascarpone mix. The mixture should become airy.
    • Divide the mascarpone mixture equally into 6 ramekins or glasses.
    • Store in the fridge for at least 5 hours, preferably covered, best overnight.
    • When ready to serve, pour a generous amount of cacao powder into a small sifter and gently shake it back and forth over the desserts to create a fine coat—be generous with the cacao powder.
      Cacao powder, blackberries, and chocolate mint to garnish (optional)
    • Top it off with (black)berries and some chocolate mint (optional).

    Notes

    • See Helpful Tips and Recipe FAQs in post for best results!
    • To soften gelatin sheets: Place the sheets in a bowl covered with cold water for about 2 minutes (no longer than 5 minutes). Then take them out, gently squeezing out any extra water.
    • Eggs and mascarpone cheese: It’s best to take them out of the fridge 30 minutes beforehand to let them come at room temperature.
    • Sweetener: You can use regular confectioner sugar instead of Swerve (sugar replacement) if preferred—know that the nutrition information provided below is calculated using a zero-sugar sweetener like Swerve.

    Add your own private notes

    Click here to add your own private notes.

    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Calories: 208kcal (10%)Carbohydrates: 16g (5%)Protein: 6g (12%)Fat: 19g (29%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 120mg (40%)Sodium: 53mg (2%)Potassium: 32mg (1%)Sugar: 0.3gVitamin A: 648IU (13%)Calcium: 66mg (7%)Iron: 0.4mg (2%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!
    « Juicy gourmet burger recipes (3 unique flavors with salad ideas)
    Roasted Asparagus with Buttered Shallots and Garlic Scapes »
    5 from 8 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

    A beautiful lady turning her head smilingly.

    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. As a PN 1 Certified Nutrition Coach, I encourage cooking more at home and eating intuitively. Let's embark on this journey together!

    Read More →

    Comforting Easy Meals


    • A beautiful dish with a whole chicken and potatoes topped with a healthy gravy.
      Slow Cooker Chicken And Potatoes With A Healthy Gravy

    • Two black plates filled with a hearty potato and beef stew.
      How To Make An Amazing Instant Pot Beef Stew

    • Cast iron skillet pork chops with apples, squash and pan juices served on a table.
      Juicy Cast Iron Pork Chops With Apples And Squash

    • Two terracotta bowls filled with a meat sweet potato and stew.
      Sweet Potatoes and Spicy Chorizo Stew

    • A large Dutch oven pan filled with sausage and broccoli rabe pasta.
      Easiest-Ever Sausage Broccoli Rabe Pasta with Potatoes

    • Two bowls filled with Straciatella soup with tortellini next to a large pot of soup, extra Parmesan cheese and wooden spoons on the side.
      Nourishing Stracciatella Soup (Italian Egg Drop Soup)


    Trending Recipes

    • A large pot containing a whole raw chicken covered with water, next to fresh chopped vegetables like celery, leek, carrots, onions, and a pot of salt.
      Fall-off-the-bone poached whole chicken (meal prep)

    • A large pot containing an Italian red sauce with beef meatballs.
      Tender Italian Meatballs In Tomato Sauce (No Breadcrumbs)

    • A plate neatly filled with baked chicken wings and garnished with celery and parsley.
      Marinated Chicken Wings

    • Oven baked lollipop drumsticks on a serving plate.
      How To Make Amazing Chicken Drumstick Lollipops

    • A plate containing cauliflower rice and topped with fall of the bone beef ribs.
      Super Flavorful Easy Beef Short Ribs Slow Cooker Recipe

    • Two bowls filled with yellow squash soup, topped with Parmesan cheese and served with extra cheese and bread on the side.
      Healthy Butternut Squash-Zucchini and Rosemary Soup

    “Cooking can cure almost anything.”

    –Michelle Dockery

    Get My Best 20 Hacks To Easily Add More Nutrition To Your Meals.
    Yes, Please

    Footer

    ^ back to top

    Newsletter: Sign-up for emails and updates

    About Me & Contact * Privacy Policy * Disclaimer * Terms & Conditions * Disclosure * Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 MYCHEFSAPRON BY LIFEFUELER CONSULTING LLC—All rights reserved.

    • Pinterest
    • Facebook
    • X
    • Flipboard

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.