This mascarpone mousse is for mascarpone lovers! And it is super easy to make too.
With just a few strokes of a whisk, you'll get a luxurious make-ahead dessert that comes together with only 6 simple ingredients.
This light and creamy mousse is flavored with a hint of vanilla and then topped with a thin coat of cacao powder and fresh berries—gluten-free, sugar-free, and a great low-carb option.
A luxurious make-ahead dessert
Mascarpone cheese just gives every dessert a more luxurious touch, and this mousse is the perfect simple indulgence to treat yourself or for small celebrations.
- It's creamy,
- not overly sweet,
- and very easy to make.
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 one is another old family favorite where the dessert-making process is more simplified than a Panna Cotta, and the mascarpone cheese is turned into a very light and soft mousse.
- There are just a few simple steps to follow.
- You can whip this together in 15 minutes.
- The creamy mascarpone mousse is then divided among ramekins or lovely small glasses.
- This dessert needs to be sufficiently chilled for at least 5 hours, or best overnight, so a great make-ahead dessert.
- And I like to top it with cacao powder and berries—highly recommended.
There are only 6 simple ingredients.
Gelatin sheets: a few gelatin sheets will give a bit of body to this light-as-air mascarpone mousse. I prefer using sheets over gelatin powder because it's so much easier to use and adds a very clean tasteless staying power. Use gold or platinum sheets to get a decent bloom strength and a slight firming result.
Eggs: Take the eggs out of the fridge for about 20 to 30 minutes or so before embarking on this recipe. At room temperature, the egg yolks will mix more evenly with the rest of the ingredients.
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, and (chocolate) mint.
Notes on how to make Mascarpone mousse
The full recipe below follows a certain order to make this mascarpone mousse recipe in less time and for every step to flow smoothly together.
But here are a few notes you might find helpful.
Blooming gelatin sheets
- It's easy to work with gelatin sheets to give your desserts a bit of body.
- Just soak in cold water for 5 minutes to soften them.
- Use cold water to prevent the gelatin sheets from dissolving.
- Also, submerge each sheet one at a time into your bowl with water making sure all sides get hydrated before adding in the next sheet. 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 only or just enough for the sheets to dissolve, and you get this brown-vanilla-like liquid.
- It's best to handle this fairly quickly to ensure the gelatin does not warm up too much, just enough to dissolve, and then immediately take off the stove.
- This avoids gelatin clumps once your process it into the mascarpone mixture.
- Melt the spongy gelatin sheets right before it goes into the mascarpone mix.
- Beating the egg whites until stiff is one of the very first steps in this recipe.
- Make sure your eggs have come to room temperature first.
- You can either use a stand mixer or an electronic hand mixer.
- But, yes, believe it or not, I've made this recipe many times, beating the egg whites by hand by whisking vigorously back and forward in a stainless steel bowl. It just might take you 5 minutes or so.
- Another advantage of having your eggs come to room temperature is beautiful and workable egg yolks.
- They will mix so much better with the rest of the ingredients.
- I've incorporated the confectioner sugar into these yolks in the picture below.
- I also let the mascarpone rest on the kitchen counter for about 20 minutes before making the mascarpone mousse.
- Because you're whisking the mascarpone into the egg yolk by hand, it will be much easier to get a smooth consistency quickly when at room temperature.
- Gently whisk—no vigorous movements here—until well combined.
Putting it all together
- When it's time to incorporate the prepared gelatin, go slowly.
- Work in TINY batches.
- Whisk each batch of the gelatin-vanilla liquid gently until completely dissolved into the mascarpone mix before adding the next batch.
- Don't rush this and work in batches because the gelatin can otherwise easily clump.
- Then gently fold the stiffed egg whites into the mascarpone mix until well combined.
- The mixture should become airy.
- Divide the mascarpone mixture equally into 6 ramekins or glasses.
- Chill in the refrigerator for at least 5 hours or overnight.
- This mascarpone mousse will not be wobbly like a Panna Cotta.
- But rather smooth, light, and airy.
- When ready to serve, coat with cacao powder
- Then garnish with blackberries and some chocolate mint (optional).
- Cover the mousse with a plastic wrap or ramekin cover.
- Keep chilled in the fridge until ready to eat.
- Keeps well for about 4 to 5 days
More mascarpone desserts you should try
- No bake mascarpone tart
- Chocolate mascarpone sandwich cookies
- Flourless chocolate cake made with mascarpone cheese
Other unique mousse desserts you might like
- 2 gelatin sheets, softened
- 3 eggs, yolk and whites separated at room temperature—see note
- 2 teaspoons vanilla extract
- ½ cup (60 grams) Swerve confectioners sweetener + 1 tablespoon extra
- 1 (8-ounce or 226-gram) container of mascarpone cheese
- Cacao powder, blackberries, and chocolate mint to garnish (optional)
- Soften the gelatin sheets by placing them in a bowl covered with cold water for about two to 5 minutes or until spongy.
- Meanwhile, separate the yolks from the whites.
- 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.
- When spongy, strain the gelatin sheets and place them in a small saucepan with the vanilla extract over the lowest heat setting.
- Stir for about 30 seconds until the sheets have melted and you have a brown vanilla-like liquid.
- Pour some of the melted gelatin into the reserved mascarpone mixture in small batches.
- 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 batches because the gelatin can otherwise easily clump.
- Then, the stiffed egg whites are folded 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 small 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.
- Top it off with blackberries and some chocolate mint (optional).
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.
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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 6gTrans Fat: 0gCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.