Strawberry Lemon Mascarpone Mousse

For a creamy and indulgent summer treat, mix whipped lemon mascarpone mousse with tangy strawberry puree!Try my strawberry rhubarb bars next time.

Quick story time

If you prefer, you may skip on to the recipe!

I’m off to bright, steamy Austin, Texas this week for our annual corporate summit. That means I’m packing, unpacking, repacking, changing my mind about what clothing to bring six times, and checking the weather every 15 minutes since I can’t remember what it was like 15 minutes ago.

Adding and removing three sticks of deodorant since perspiration pours off me like a river, agonizing over whether or not to pack flats and sandals, and loudly hating the one quart bag of liquids regulation. I refuse to pay to check a bag just because I need a little extra space for liquids. LET’S GO.

Is anybody from the TSA reading this? If so, could you please talk with the powers that be and explain that as a ghost white lady with eczema and acne, I need far too many creams to prevent my skin from catching fire and that I just need a little more space? Just a tiny bit. Because I need the following items on a daily basis:

  • a soothing toner
  • Just to prevent my skin from becoming bright red and blistering, I used three different serums and lotions.
  • a sunscreen specifically for my face
  • nighttime use a cold facial mask to protect it from peeling
  • a gel medication for when I get eczema flare ups
  • a calming face wash

I also need to bring sunscreen for the rest of my body, shampoo, conditioner, leave-in conditioner, hairspray, body wash, a medicated eczema body lotion, toothbrush, and eye gel since I suffer from terrible dry eyes.

And a brightening under eye cream since my bags surpass those of certain black handbags.

And a Tide pen because Im a hot mess.

ALL OF THAT IS TOO MUCH FOR A QUART BAG. I’ve tried using the tiniest travel containers I can find that will still hold the quantity of each item I need for the length of my trip, and they still don’t fit.

How do you manage to travel with just a carry-on?None of it is cosmetics or nice-to-have items. I always end up giving up part of it, and my skin suffers as a result.

This past trip, I had a little bottle of dry shampoo that kept the small quart bag from closing and was subsequently taken from me at security. SERIOUSLY? Charlie Brown, please.

I simply can’t rationalize spending another $30 each way when I’m already spending so much on the items to keep myself sane. SIGH. #sensitiveskinproblems. That’s what truly grates on my nerves.

Okay, I’m done whining. Please accept my apologies. Flying drives me insane.

A great way to use strawberries

Another thing that drives me insane is when I don’t get to the fruit before it goes rotten. I adore fruit so much that I usually purchase too much of it with the best of intentions, and then we become too busy and don’t utilize it soon enough, which breaks my heart.

I recently did this with strawberries. I bought two quarts with the idea of cooking a couple of different meals, but then I got ill and couldn’t go near food.

I went in the other morning to take a couple to add to my breakfast and, boom. One of the containers was fuzzy and rubbery. Sadface.

The other wasn’t too awful, although it was on its way out. I needed to use them in a dish where they wouldn’t matter, and this recipe is one I’ve been wanting to make for at least a year.

Naming this recipe was tough

I’ve been debating what to label this dish. Mousse with strawberries and lemon mascarpone? Mousse with Lemon Mascarpone and Strawberry Puree? Lemon Mousse with Fresh Strawberries? Yes, please.

Whatever the name, it’s wonderful and indulgent. The lemon mascarpone mousse is rich and creamy, with a hint of sweetness. The strawberry puree is acidic with just enough sweetness to complement the mousse well.

Layer it or not, the choice is yours

I prefer to stack mine, beginning with the strawberry puree at the bottom. You are not required to do so if you do not like to.

You could layer the puree on top of the mousse in your serving plate, or you could place all of the puree on the bottom and dig for it like buried treasure. Do whatever brings you joy.

Don’t try to make it perfect

I don’t make an effort to make the layers equal. Nobody has time for that.

Simply add puree, mousse, puree, mousse, puree, and call it a day.

There’s no fretting over how much is in each layer or attempting to use a level to ensure each one is absolutely straight. Stop doing that. It’s going into your stomach, and it doesn’t care how symmetrical it was on the outside.

Fresh strawberry slices on top are optional, but encouraged

The addition of puree on top with a few of strawberry slices makes for a pleasant appearance, but it is not needed.

My favorite aspect of the puree is its beautiful color. It’s a deep crimson with nearly magenta undertones that I’d like to use as a nail polish hue.

Essie get on that, plz.

How many servings does this recipe make?

I’m a sucker for dessert. So this is ideal for two good-sized meals shoved into our mouths at our home.

If you want to make the quantities smaller, divide the recipe into four servings. To be honest, it is a more reasonable approach, but I am not a sensible person.

On a strawberry kick? Me too.

  • Strawberry Avocado Spinach Salad with Steak
  • Strawberry Smores Icebox Cake
  • Strawberry Rhubars
  • Strawberry Rhubarb Pie
  • Strawberry Basil Margarita

Strawberry Lemon Mascarpone Mousse


Prep Time: 5mins
Cook Time: 10mins
Total Time: 15mins
Servings: 2to 4 servings
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Slightly sweet whipped lemon mascarpone mousse is layered with tart strawberry puree for a creamy and decadent summer dessert!


  • Small saucepan
  • Immersion blender


Strawberry puree:

  • 2cupsstrawberries, hulled and chopped
  • 3tablespoonsgranulated sugar
  • Zest of 1 lemon

Mascarpone mousse:

  • 6ouncesmascarpone cheese
  • 1 tablespoonsgranulated sugar, divided
  • cupheavy cream
  • teaspoonpure vanilla extract
  • Pinchof salt
  • 1tablespoonlemon juice
  • Optional garnishes include sliced strawberries and fresh lemon zest.


Strawberry puree:

  • Warm strawberries, sugar, and lemon in a medium saucepan over medium heat for 10 minutes. Strawberry jam should be reduced to a luscious, bubbly consistency.
    2 cups strawberries, 3 tbsp granulated sugar, 1 lemon zest
  • Transfer to a heat-resistant bowl and combine with an immersion blender, or transfer to a food processor to get a smoother consistency. It doesn’t have to be exactly smooth, but if you want, run it through a fine mesh sieve to remove the seeds.
  • Place in the refrigerator to chill while preparing the mousse.

Mascarpone mousse:

  • two tbsp granulated sugar

    Mascarpone cheese and 1 tablespoon sugar in a medium mixing basin, beaten on high speed with a hand mixer or stand mixer until mixed.
    6 oz. mascarpone cheese, 1 oz.

  • Pinch of salt, 2 teaspoon pure vanilla essence
    2 cup heavy cream, 12 tablespoons granulated sugar, 12 tablespoon sugar, vanilla, and salt, and whisk on high speed with a hand mixer until soft peaks form.
    1 1
    In a separate medium mixing bowl, add heavy cream, 1
  • Fold the mascarpone mixture into the heavy cream mixture and lemon juice until well mixed.
    1 teaspoon of lemon juice
  • Fill a pastry bag with the mousse mixture and pipe it into serving plates.


  • Divide the mixture over two serving plates (or four if you want smaller portions): Begin with a spoonful of strawberry puree, followed by a layer of mousse, and continue until all of the ingredients have been utilized.
  • Serve with fresh lemon zest. Enjoy!
    sliced strawberries as an optional garnish

    Serve topped with diced strawberries and


Note about mousse texture: Your lemon mousse may not be completely smooth, but it should still be creamy, light and fluffy. Some people have noted that they thought the mascarpone “curdled” when they folded in the lemon juice, but that should not be the case (unless you went a little crazy with your whisk or spatula). Take a peek at the photos as well as my original mascarpone whipped cream recipe – similar consistency! I also have an entire post dedicated to making lemon mascarpone whipped cream for more detail and video.

Nutrition Facts

Calories: 743kcal | Carbohydrates: 42g | Protein: 8g | Fat: 61g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 167mg | Sodium: 71mg | Potassium: 275mg | Fiber: 3g | Sugar: 34g | Vitamin A: 2083IU | Vitamin C: 88mg | Calcium: 182mg | Iron: 1mg


What is mascarpone mousse made of?

Mascarpone Mousse: 8 ounces softened mascarpone cheese.
Softened cream cheese, 4 oz.
6 tablespoon powdered Swerve Sweetener divided.
1 teaspoon vanilla essence.
1 cup whipping cream.

Why is mascarpone used in desserts?

If you assume Mascarpone is the same as cream cheese, you’ll be shocked (and possibly thrilled) to realize it’s richer and sweeter. Mascarpone has a more velvety texture, which makes it simpler to spread and opens up possibilities as a cream cheese alternative as well as the star of its own set of meals.

What can you use mascarpone for?

For a good substitute, combine a dollop of mascarpone with some honey.
Mascarpone Toast should be made. You don’t have time for French toast or cinnamon buns? …
Make it into pizza sauce.
Finish Your Pasta Sauce.
Mix it with Nutella.
Combine with a tart filling.
Prepare an Icebox Cake.
Make a thicker Chicken Marsala.

What is lemon mousse made of?

Lemon Mousse is a light and fluffy dessert composed with cream, lemon, sugar, and eggs. It’s a sophisticated stand-alone dessert that may be prepared ahead of time.

Is mascarpone healthier than cream cheese?

Mascarpone cheese is not healthier than cream cheese since it includes 25% more fat. Mascarpone cheese, on the other hand, is exclusively favored for its unusually smooth texture. Cream cheese and mascarpone cheese may be used in both salty and sweet cuisines.

Is mascarpone the same as heavy whipping cream?


Mascarpone, which is similar to Italian cream cheese, has a fat percentage that is closer to that of double cream than heavy cream, at around 44%. It has a somewhat sweet taste and a thicker texture than cream, but you may dilute it with a little milk to make it the consistency of heavy cream.

What does mascarpone taste of?

Mascarpone tastes like cream cheese, ricotta cheese, crème fraiche, or clotted cream, but with a bit more sweetness and acidity. This makes it a versatile cheese that can be used in both sweet and savory recipes.

What does mascarpone mousse taste like?

Mascarpone has a pleasantly sweet, almost nutty taste with a fresh buttery flavor. Mascarpone has a milder flavor than related cheeses like as ricotta and American cream cheese.

What is the difference between cream cheese and mascarpone?

Mascarpone against.

Mascarpone may include 60-75% milk fat and cream cheese at least 33% milk fat. Mascarpone has a buttery taste that makes it ideal for desserts. It provides richness as well as a creamy texture, while cream cheese gives a creamy consistency and a slightly tangy flavor to foods.

Can you eat mascarpone straight?

Mascarpone is great because you can eat it directly out of the tub. It has a smooth, yogurt-like texture and is naturally sweet, unlike cream cheese. Finish with a drizzle of honey and a variety of dried fruit and nuts for a simple, beautiful dessert.

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