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Strawberry Mascarpone Mousse Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 3 hours 35 minutes
  • Yield: 2 servings

Description

This Strawberry Mascarpone Mousse is a luscious and elegant dessert combining fresh or frozen strawberries with creamy mascarpone and whipped cream. The mousse is lightened with gelatin to achieve the perfect airy texture and layered with both smooth and chunky strawberry mixtures for delightful bursts of fruit. Ideal for a fancy yet easy-to-make dessert, it’s beautifully topped with fresh strawberries and white chocolate drops.

Ingredients

Strawberry Mixture

  • 1 lb frozen or fresh strawberries
  • 3 tablespoons granulated sugar

Mascarpone Cream

  • 1 ¾ cups mascarpone cheese
  • 1/3 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Gelatin

  • 1 tablespoon gelatin powder
  • ½ cup water

For Serving (Optional)

  • Fresh strawberries
  • White chocolate drops

Instructions

  1. Prepare the Gelatin: Mix 1 tablespoon of gelatin powder with ½ cup of water in a small bowl and let it sit for 5 minutes until it forms a sponge-like texture. Then place the bowl in a heatproof container filled with hot water and stir continuously until the gelatin dissolves completely. Set aside to cool slightly.
  2. Make the Strawberry Mixture: In a small saucepan, combine the strawberries and granulated sugar. Heat over medium heat, stirring occasionally, for 10-15 minutes until the strawberries soften and release their juices. Remove from heat and cool completely.
  3. Whip Up the Mascarpone Cream: In a large mixing bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla extract. Beat together until the mixture is smooth and creamy.
  4. Blend the Strawberries: Once cooled, blend half of the strawberry mixture until smooth while leaving the other half chunky for texture.
  5. Combine the Mixtures: Gently fold the blended strawberry mixture into the mascarpone cream. Refrigerate for 20 minutes to let it firm up slightly.
  6. Add the Gelatin: Just before assembling, stir the dissolved gelatin into the blended strawberry mixture to help the mousse set properly.
  7. Assemble the Mousse: Layer the serving glasses starting with a base of the mascarpone cream, then spoon the chunky strawberry mixture, and top with 3-4 tablespoons of the strawberry-gelatin mixture.
  8. Chill and Serve: Refrigerate the assembled mousse for 2-3 hours until fully set. Garnish with fresh strawberries and white chocolate drops before serving.

Notes

  • Use fresh or frozen strawberries depending on availability; frozen can be thawed before cooking.
  • Make sure the strawberry mixture is completely cooled before blending or folding to maintain the mousse texture.
  • Gelatin helps the mousse keep its shape but do not add it while hot or it may affect the texture.
  • Optional fresh strawberries and white chocolate drops add an elegant finishing touch.
  • For a dairy-free version, substitute mascarpone and cream with vegan alternatives and omit gelatin or replace with agar-agar.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/strawberry-mascarpone-mousse-recipe/