Name: Frosty Lemon Mascarpone Mousse
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 cup mascarpone cheese; 3/4 cup heavy cream; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/3 cup powdered sugar or honey; 1/2 tsp vanilla extract; Optional: crushed graham crackers, fresh berries, or mint for garnish

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Frosty lemon mascarpone mousse is a light, refreshing dessert that’s perfect for warm days or whenever I want something bright and citrusy. It’s creamy, smooth, and bursting with fresh lemon flavor. The mascarpone cheese adds richness without heaviness, while a quick chill in the freezer gives it that frosty texture that melts in my mouth.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make, beautifully elegant, and incredibly refreshing. The tang of lemon balances the smooth, sweet mascarpone, and it all comes together in minutes with no baking required. It’s a make-ahead treat that feels fancy but takes almost no effort—ideal for dinner parties, holidays, or just a quick sweet fix on a hot day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mascarpone cheese
Heavy cream
Lemon juice (freshly squeezed)
Lemon zest
Powdered sugar or honey
Vanilla extract
Optional: crushed graham crackers, fresh berries, or mint for garnish

directions

I start by beating the mascarpone cheese with lemon juice, lemon zest, powdered sugar, and vanilla extract until smooth and fluffy.
In a separate bowl, I whip the heavy cream to soft peaks.
I gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
I spoon the mousse into serving glasses or ramekins and freeze for about 1 hour until frosty but not solid.
Just before serving, I top with crushed graham crackers, berries, or a sprig of mint for a fresh finish.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes to prep and 1 hour to chill, so it’s ready in about 1 hour and 10 minutes from start to finish.

Variations

Sometimes I swap the lemon for lime or orange juice for a citrusy twist. For a dessert with more texture, I layer the mousse with graham cracker crumbs like a parfait. If I want a sweeter version, I add a touch more honey or sugar. I’ve also stirred in a bit of lemon curd for extra tang.

storage/reheating

I store any leftovers in the fridge or freezer in an airtight container for up to 3 days. If it’s been frozen solid, I let it sit at room temperature for 10–15 minutes before serving to soften slightly. I don’t reheat this mousse—it’s best enjoyed cold or frosty.

FAQs

Can I make this mousse ahead of time?

Yes, I often prepare it a day in advance and freeze it. I just let it sit out briefly before serving to get that perfect spoonable texture.

What’s the difference between mascarpone and cream cheese?

Mascarpone is richer, creamier, and slightly sweeter than cream cheese. It gives this mousse a silky texture that’s perfect for a no-bake dessert.

Can I make it without heavy cream?

Heavy cream helps give the mousse a light, whipped texture. If I skip it, the mousse will be denser. For a lighter version, I’ve used whipped topping in a pinch.

Can I use bottled lemon juice?

Fresh lemon juice gives the brightest, most natural flavor. I’ve used bottled juice before, but I always try to add fresh zest to balance it out.

How do I serve this mousse?

I serve it in small glasses, jars, or ramekins. I like to garnish with crushed graham crackers, fresh fruit, or a dollop of whipped cream to dress it up.

Conclusion

Frosty lemon mascarpone mousse is the kind of dessert that’s light, tangy, and incredibly satisfying. It’s easy to make, beautiful to serve, and delivers that cool, citrusy bite I crave on sunny days. Once I’ve made it, I find every excuse to whip up a batch—whether I’m entertaining guests or just treating myself to something bright and creamy.