Lemon mascarpone mousse

This citrus mousse makes a mouth-watering dessert. Sprinkle it with spiced biscuits to take it to the next level.

6

15m

Note: + cooling & chilling time

10m

Ingredients

  • 2/3 cup (150g) caster sugar
  • 2 large lemons, rind finely grated, juiced
  • 2 extra-large Coles Australian Free Range Egg yolks
  • 1/2 cup (125g) mascarpone
  • 1/4 cup (60g) sour cream
  • 3/4 cup (185ml) thickened cream, whipped
  • Coles Almond Spekulatius biscuits, broken, to serve
  • Finely grated lemon rind, extra, to serve

Method

STEP 1

In a medium heatproof bowl, rub sugar and 1 tbs lemon rind between fingertips until moist and fragrant. Whisk in 1/3 cup (80ml) lemon juice and the egg yolks until well combined.

STEP 2

Place the bowl over a medium saucepan of simmering water. Using an electric mixer, whisk the lemon mixture for 6 mins or until light, fluffy and thick enough to coat the back of a spoon. Set aside for 10 mins to cool.

STEP 3

Whisk the mascarpone and sour cream into the lemon mixture until well combined. Using a large silicone spatula, gently fold in the whipped cream, in 2 batches, until combined.

STEP 4

Divide the mousse among serving bowls. Place in the fridge to chill for 1 hour or until set. Sprinkle the biscuit and extra lemon rind over the mousse to serve.

Swap me Any type of shortbread or spiced biscuit works well in this recipe.

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