Best 5 Limoncello Raspberry Mascarpone Mousse Recipes

MIXED BERRIES WITH MASCARPONE-LIMONCELLO CREAM

Steps:

• Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form.
• Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.

LIMONCELLO CREME CAKE

Steps:

• 1. LEMON CURD: (Make Ahead) Roll room temperature lemons to loosen the juice inside. Then zest 7-8 lemons using a fine grater. Cut lemons and use a strainer to strain seeds from juice as you squeeze into a bowl.
• 2. Separate the 8 egg yolks and reserve 3 whites for the cake.
• 3. In the top of a double boiler, mix egg yolks, sugar, the 2/3 cup freshly squeezed lemon juice, and the lemon zest from all of the lemons.
• 4. Bring the double boiler to simmer and keep it there. Simmer and whisk constantly. Both the temperature and the whisking are necessary to prevent curdling. Simmer and whisk 10 minutes in this fashion until it becomes a thick pudding-like consistency.
• 5. Remove from heat and whisk in lemon extract. Add butter.
• 6. Whisk until it dissolves completely.
• 7. For a smooth lemon curd, strain the curd to remove the zest. You can leave it, though. I leave it in because I like the slight chewiness one gets from the zest.
• 8. Once the curd is strained, it's nice and smooth like pudding.
• 9. Pour into a bowl and cover with plastic wrap touching the curd to prevent a skin from forming. Place bowl in the refrigerator to cool completely. This will be used to make the mascarpone mousse. (My curd makes around 2 cups, and whatever the recipe makes, I use it ALL in the mousse.)
• 10. CAKE: (Can bake the cake a day ahead.) Preheat oven to 350 degrees. Cut parchment paper to fit the bottom of a 10-inch springform pan. Spray cooking spray onto the pan. Place parchment paper in the bottom, and then spray paper too. Dust slightly with some dry cake mix.
• 11. Mix pudding mix and cake mix. Then add 3 egg whites, 2 tablespoons of oil, and 1 1/3 cup of water until the cake mix is moist. Mix 2 minutes (according to package directions).
• 12. Pour into springform pan. Place this into a larger roasting pan in case of leaking.
• 13. Place into the oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
• 14. Remove from oven and allow to cool slightly before removing springform sides.
• 15. After removing springform sides, place the cake in the freezer for cooling. If baking the night before, I place it into the refrigerator and then place it into the freezer for about 2 hours the morning before I assemble the cake.
• 16. LEMON MASCARPONE MOUSSE: (Should also be made several hours before assembling to help the mousse set up before assembling.) Whip mascarpone until smooth. Continue to beat while adding sugar and lemon extract.
• 17. Check to see that sugar is dissolved. Then continue to beat while adding lemon curd. (If you stop beating while adding these ingredients, the acid of the lemon could curdle the mascarpone.)
• 18. Add limoncello while beating. When it's smooth, chill in the refrigerator. (I do not remove all of the zest caught in the beaters or wire whip. There will still be some in the mousse.)
• 19. LIMONCELLO SOAKING LIQUID: Combine water, sugar, and lemon zest in a saucepan. Cook over medium-low heat, stirring consistently until sugar is completely dissolved. Bring the heat up to medium-high and bring the syrup to a boil.
• 20. Remove the pan from heat and let sit for 2 minutes. Strain the liquid to remove lemon zest.
• 21. Stir in the limoncello and the lemon extract. Keep the syrup covered until ready to assemble the cake.
• 22. TO ASSEMBLE THE CAKE: Remove cooled cake from the freezer. Using a bread knife, carefully split layer into two layers, cutting all of the way through. Remove top layer, carefully, to wax paper with the cut side up. Carefully, loosen the bottom of the springform pan from the bottom layer by sliding knife or spatula between parchment paper and pan bottom. Then slide cake onto a cake plate with the cut side up.
• 23. Using a pastry brush or a spoon, put limoncello soaking liquid on each layer. (This is why I use the springform pan and cut the layers instead of using two or three round cake pans. The cut layers really allow the liquid to absorb into the cake.)
• 24. Using half of the mascarpone mousse on the layer of cake on the cake plate, smooth it out, and then place it into the freezer until well set. If you rush this, the mousse will squeeze out when the other layer is placed upon it. Return other layers to the freezer also.
• 25. Carefully, place the top layer onto the frosted bottom layer.
• 26. Spread mousse along the top of the cake. You can frost the sides of the cake if you want, but I do not always do that.
• 27. Grate white chocolate on top of the mascarpone mousse. Chill cake for several hours. It takes a while for the mousse to firm up and it's even better the day after it's assembled.
• 28. GARNISHES: When slicing, you may garnish with fresh mint and a lemon slice. Or, it looks really great garnished with a raspberry and some raspberry sauce.
• 29. NOTE: This can be made alcohol free by omitting the limoncello in the mousse, by increasing the sugar in the soaking liquid, and using lemon juice instead of limoncello.

BERRIES WITH MASCARPONE-LIMONCELLO CREAM

Steps:

• Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl and whip until soft peaks form.
• Combine berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl and toss gently.
• Divide berry mixture among 8 dishes.
• Top with mascarpone cream.

RASPBERRY MOUSSE

Steps:

• Place a mixing bowl and whisk in the fridge to chill while you make the raspberry sauce. You will use the chilled bowl when you whip the mascarpone and cream.
• Place the raspberries, sugar and lemon juice in a saucepan. Cook over medium heat, breaking it up with a fork or potato masher. Cook, stirring frequently for 10 to 12 minutes.
• Place a strainer over a bowl and pour the raspberry mixture into the strainer. Push the mixture through the strainer to get as much juice and pulp into the bowl as possible. You should have 1-1/4 cups to 1-1/3 cups of sauce in the bowl. Toss out the seeds.
• Measure out 1 cup of the raspberry sauce and place it in a bowl. Save the remaining puree to drizzle over the top of your mousse when you serve it.
• Place 1/4 cup of water in a small microwavable bowl. Sprinkle the gelatin over the top of the water and let it sit for 3 to 5 minutes.
• Place the bowl in the microwave for 6 to 12 seconds stopping to stir every 3 seconds until it gets liquified. Do not cook the gelatin mixture too much as high heat will destroy the thickening power of the gelatin.
• Stir the gelatin mixture into the bowl with raspberry puree.
• Add the mascarpone cream and the sugar to a chilled bowl and beat on low speed just until the sugar gets incorporated, about 30 seconds.
• Pour in half of the heavy cream, beat for 30 seconds to 1 minute until the mixture looks liquid. Stop the mixer and scrape down the sides of the bowl.
• Pour in the rest of the cream and beat on medium-low speed until the mixture reaches soft peaks.
• Pour in the raspberry/gelatin mixture and beat on medium-low speed until stiff peaks form.
• Divide among six to eight dessert glasses or use as a cake filling. Use any remaining raspberry puree to drizzle on top of the mousse.
• Keep chilled until time to serve. The mousse will thicken even more after 4 to 6 hours in the fridge.

LIMONCELLO, RASPBERRY & MASCARPONE MOUSSE

Steps:

• Rinse and drain raspberries, gently pat dry and set aside.
• In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
• In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
• In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
• Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
• Chill until serving time.