Mascarpone Mousse (Light, Creamy & No-Bake)

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

5 from 8 votes

Mascarpone Mousse (Light, Creamy & No-Bake)

This light mascarpone mousse is creamy, airy, and no-bake, made with mascarpone cheese, whipped egg whites, vanilla, and gelatin for a perfectly smooth texture. Chill until set, then top with cacao powder and fresh berries for an effortless make-ahead dessert.

Prep Time15

Additional Time5

Total Time5 15

Course: Cookies, Snacks, Desserts

Cuisine: Italian

Servings: servings

Calories: 208kcal

Author: Mariska Ramondino

Equipment

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

Eggs and mascarpone cheese: It’s best to take them out of the fridge 30 minutes beforehand to let them come to room temperature.
Sweetener: You can use regular confectioner's sugar instead of Swerve (sugar replacement) if preferred—know that the nutrition information provided below is calculated using a zero-sugar sweetener like Swerve or Lankanto.

Nutrition