Lemon Mascarpone Cream is a dreamy, no-bake dessert that combines the rich, velvety texture of mascarpone cheese with the bright, tangy flavor of lemon curd. Lightened with whipped cream and sweetened just enough to balance the citrus, this versatile cream can be served in elegant glasses, layered into trifles, or used as a frosting or filling for cakes and pastries. It’s a refreshing, elegant treat that comes together in minutes and feels like sunshine in a spoonful.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 1⅓ cups (320 ml) |
| Granulated sugar | ½ cup (100 g) |
| Mascarpone cheese | 16 oz (450 g), chilled |
| Lemon curd | 1½ cups (360 ml), homemade or store-bought |
Instructions:
Step 1: Whip the Cream
- In a large mixing bowl, pour in the heavy whipping cream and sugar.
- Using a hand mixer or stand mixer, beat the mixture on medium-high speed until soft peaks form. This should take about 3–5 minutes.
- Be careful not to overwhip—you want the cream to be fluffy and light, not grainy or stiff.
Step 2: Prepare the Mascarpone Base
- In a separate bowl, add the mascarpone cheese and lemon curd.
- Gently mix with a spatula or beat on low speed until fully combined and smooth. The mixture should be creamy and slightly thick.
Step 3: Fold the Mixtures Together
- Add the whipped cream to the mascarpone-lemon mixture in three additions.
- Gently fold each addition in using a spatula, being careful not to deflate the whipped cream.
- Continue folding until the mixture is smooth, airy, and fully incorporated.
Step 4: Chill and Serve
- Transfer the lemon mascarpone cream to a serving bowl or individual dessert glasses.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up slightly.
- Serve chilled, garnished with lemon zest, fresh berries, or mint leaves.
Serving Ideas:
- As a dessert: Spoon into glasses and top with crushed cookies, berries, or candied lemon peel.
- As a filling: Use between cake layers, in tart shells, or in crepes.
- As a dip: Serve with ladyfingers, shortbread, or fresh fruit.
Tips & Variations:
- Make it boozy: Add a splash of limoncello or Grand Marnier for an adult twist.
- Lighter version: Use light mascarpone and reduce the sugar slightly.
- Zest it up: Add lemon zest to the mascarpone mixture for extra citrus punch.
- Layer it: Create a trifle with layers of sponge cake, berries, and this cream.
Nutritional Snapshot (Per Serving, Approximate):
- Calories: 260
- Fat: 22g
- Carbs: 12g
- Protein: 3g
This Lemon Mascarpone Cream is a celebration of texture and flavor—silky, tangy, and indulgently smooth. Would you like a homemade lemon curd recipe to pair with it or ideas for turning it into a layered dessert?
You can also find the original version of this recipe on Foodtasia.