Q1: Can I use cream cheese instead of mascarpone?

Yes, cream cheese can be used as a substitute for mascarpone. It will create a slightly tangier mousse with a firmer texture, but it works well overall.

Q2: Will the lemon juice curdle the cream or mascarpone?

Not if you use cold ingredients and follow the right order. Adding lemon juice at the end and folding it gently helps prevent curdling.

Q3: How long does lemon mascarpone mousse last in the fridge?

Stored in an airtight container, it can last up to 1 week in the refrigerator. It's best enjoyed within the first 2–3 days for optimal texture.

Q4: Can I make this mousse ahead of time for a party?

Absolutely. You can prepare it a day or two in advance and store it chilled. It actually holds its shape well, making it great for make-ahead desserts.

Lemon Mascarpone Mousse - recipe maestro

Name: Lemon Mascarpone Mousse
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 6 ounces mascarpone cheese, cold; 1 1/2 tablespoons granulated sugar, divided; 1/2 cup heavy cream, cold; 1/2 teaspoon pure vanilla extract; Pinch of salt; 1 tablespoon lemon juice, freshly squeezed and cold

Description

This lemon mascarpone mousse is a quick, no-bake dessert that’s creamy, fluffy, and tangy. Perfect for beginners using simple ingredients in under 15 minutes.

Ingredients

Scale

6 ounces mascarpone cheese, cold
1 1/2 tablespoons granulated sugar, divided
1/2 cup heavy cream, cold
1/2 teaspoon pure vanilla extract
Pinch of salt
1 tablespoon lemon juice, freshly squeezed and cold

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Instructions

In a medium bowl, combine mascarpone cheese and 1 tablespoon sugar, then beat on high speed until smooth.
In a separate bowl, combine heavy cream, remaining 1/2 tablespoon sugar, vanilla extract, and salt. Beat until soft peaks form.
Fold the whipped cream mixture into the mascarpone mixture gently using a spatula.
Fold in the cold lemon juice until fully incorporated. Serve immediately or chill until ready to use.

Notes

Use cold ingredients for best texture and stability.
Overmixing can lead to a grainy texture.
Fresh lemon juice is preferred over bottled for better flavor and consistency.
Can be stored in the refrigerator in an airtight container for up to 1 week.
Add more lemon juice for a tangier flavor, but note that it may reduce fluffiness.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 312
Sugar: 6g
Sodium: 32mg
Fat: 30g
Saturated Fat: 19g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 4g
Cholesterol: 76mg