Strawberry Mascarpone Mousse

Introduction

Strawberry Mascarpone Mousse is a delightful, creamy dessert that combines the sweetness of fresh strawberries with the smooth, velvety texture of mascarpone cheese. This elegant mousse layers fresh strawberry puree and whipped mascarpone, creating a luscious, light treat perfect for any occasion. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this mousse brings a refreshing burst of flavor with every spoonful.

I make this mousse, and the fresh strawberries blend into a bright, fragrant puree. Mixing the mascarpone with whipped cream creates a smooth, rich texture that pairs wonderfully with the berry’s tang. Once I fold everything together, the mousse becomes a beautiful, cloud-like dessert. Topping it with sliced strawberries, I’m always amazed by how something so simple can be so satisfying. When served, its elegant look and creamy taste make it the perfect finale to any meal.

What’s fantastic about this recipe is its versatility. You can add a hint of vanilla or a drizzle of balsamic glaze for an extra layer of flavor. Strawberry Mascarpone Mousse isn’t just a dessert; it’s a luxurious, delightful experience—one that celebrates the vibrant taste of strawberries in the most indulgent way.

Perfect For

I love serving Strawberry Mascarpone Mousse at summer gatherings, celebrations, or after a comforting meal. It’s also perfect for any occasion when I want to enjoy a decadent but light dessert that everyone can adore. The refreshing strawberry flavor is perfect for warm weather but tasty year-round.

Why You’ll Love This Recipe

• Luscious Creaminess: The mascarpone cheese creates a smooth, velvety texture, making this mousse incredibly luxurious.
• Fresh and Fruity: The sweetness and tartness of the strawberries provide the perfect complement to the rich creaminess.
• Quick and Easy: I love that this mousse comes together quickly with minimal effort, making it a hassle-free dessert.
• Versatile: This mousse can be served in individual cups, layered in a trifle, or used as a filling for cakes.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Chilling Time: 2 hours (or overnight)
• Total Time: 2 hours 15 minutes

Serving Portion

• This recipe serves 4-6 people, making it perfect for a small group or intimate gathering.

Calories and Key Nutrients (Per Serving)

• Calories: ~300
• Fat: 18g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 2g
• Sugar: 25g

Ingredients

• 1 cup fresh strawberries, hulled and diced
• 1/2 cup heavy cream
• 1 cup mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey (optional, for extra sweetness)

Ingredient Highlights

• Mascarpone Cheese: This soft Italian cheese gives the mousse its creamy consistency and mild flavor, making it rich but not overly heavy.
• Fresh Strawberries: I love using fresh, ripe strawberries for a burst of flavor that pairs perfectly with the mascarpone.
• Lemon Juice: The touch of lemon juice balances out the sweetness of the strawberries and mascarpone, bringing a refreshing tart note.

Step-by-Step Instructions

Prepare the Strawberry Mixture

1. I start by preparing the strawberries. After hulling and dicing them, I set a few aside for garnishing later.
2. I purée the remaining strawberries in a blender or food processor until smooth. If I prefer a sweeter mousse, I add honey or a little more sugar to the purée. Then, I pass the mixture through a fine sieve to remove seeds.

Make the Creamy Mascarpone Mousse

3. I place heavy cream in a large mixing bowl and use a hand mixer or whisk to beat it until stiff peaks form.
4. In a separate bowl, I mix mascarpone cheese, powdered sugar, vanilla extract, and lemon juice. I blend the ingredients together until smooth.
5. Next, I gently fold the whipped cream into the mascarpone mixture, careful not to deflate the cream. The result is a smooth, fluffy mousse base.

Combine and Chill

6. I add the strawberry purée to the mascarpone mixture and gently fold until everything is fully incorporated, resulting in a gorgeous pink mousse.
7. I divide the mousse into individual serving cups or a single trifle dish and refrigerate for at least 2 hours (or overnight) so the mousse sets.

Garnish and Serve

8. Once the mousse has chilled and firmed up, I garnish each serving with the reserved diced strawberries and a few fresh mint leaves for a beautiful presentation.

How I Serve It

I serve the Strawberry Mascarpone Mousse chilled in small bowls or individual dessert cups, topped with the fresh strawberry garnish and mint. This mousse is delightful as a stand-alone dessert but can also be accompanied by light cookies or biscuits for an extra treat.

Additional Tips

• Lighter Version: For a lighter mousse, I use low-fat mascarpone or substitute some of the cream with Greek yogurt.
• Substitute the Strawberries: I can replace the strawberries with other berries like raspberries, blueberries, or even blackberries for a fun twist.
• Vegan Version: To make a dairy-free version, I substitute the mascarpone with vegan cream cheese and use coconut cream in place of heavy cream.

Recipe Variations

• Chocolate Strawberry Mousse:
  • For a rich, decadent variation, I add melted dark chocolate into the mascarpone mixture, turning the classic strawberry mousse into a creamy chocolate strawberry mousse. The deep, bittersweet chocolate beautifully balances the sweet, fruity strawberry flavors, adding a layer of indulgence. The combination creates a velvety texture and an irresistible chocolatey flavor. You can use different types of chocolate, depending on your preference for sweetness, or even swirl in a bit of white chocolate for an added creamy richness. This twist works wonderfully as a more luxurious dessert for any chocolate and berry lovers.
• Layered Mousse:
  • For an elevated dessert experience, I layer this strawberry mousse with whipped cream, crushed cookies (such as graham crackers or Oreos), or even chocolate mousse for extra flavor and texture contrast. Each layer adds visual appeal as well as a new layer of flavor and texture—soft and fluffy whipped cream, crunchy cookie pieces, and rich mousse come together for a delightful treat. You can serve the mousse layers in individual cups or a large trifle dish for an impressive dessert. If you like, top the layers with fresh fruit, chocolate shavings, or a drizzle of berry compote for added flair and flavor.
• Frozen Version:
  • For a fun, refreshing twist on the traditional mousse, I can freeze the mousse in popsicle molds to create a frozen mousse treat. This is perfect for a hot day or whenever I want a cool, creamy dessert. The texture of the mousse freezes into a delightful frozen dessert that holds the same airy, light qualities, but with a refreshing chill. Simply spoon the mousse into popsicle molds, insert sticks, and freeze until solid. These frozen mousse pops make an excellent snack or dessert for kids and adults alike. You can even dip them in melted chocolate or coat them with crushed nuts for a more indulgent treat.

Freezing and Storage

• Storage:
  • The mousse keeps well in an airtight container in the refrigerator for up to 3 days. The cool storage helps maintain the mousse’s light, creamy texture, ensuring that every spoonful remains velvety. Make sure the container is fully sealed to prevent any unwanted odors from affecting the mousse. If you want to retain its freshness, I recommend stirring gently before serving, as it might settle or separate slightly during refrigeration. If you’ve added garnish (like fruit, chocolate, or whipped cream), it’s best to store those separately to keep everything fresh and appealing.
• Freezing:
  • I can freeze any leftover mousse (without any garnish) for up to 2 weeks. Freezing is a great option for preserving the mousse when I want to save it for later or have a convenient dessert on hand. When freezing, it’s crucial to store the mousse in an airtight container to prevent freezer burn or flavor contamination. To serve, I simply allow the mousse to thaw in the refrigerator for a few hours. Thawing gradually in the fridge helps maintain its smooth consistency, so I avoid the texture becoming too watery. Once fully thawed, the mousse should be just as delightful as when freshly made, though for the best result, it’s ideal to consume it within a few days after thawing.

Special Equipment

• Food processor or blender
• Hand mixer or whisk
• Fine sieve (for straining the strawberry purée)
• Small cups or serving dishes for presentation

FAQ Section

Q: Can I use frozen strawberries?
A: Yes, frozen strawberries work as long as I thaw them completely and remove excess moisture before using.

Q: How can I make it sweeter?
A: I can always add more powdered sugar or honey during the mixing process to adjust the sweetness level to my preference.

Q: Can I make this mousse the day before?
A: Yes, it actually improves in flavor if I make it ahead of time. Just make sure to chill it in the fridge for at least 2 hours to allow it to set.

Conclusion

Whip up Strawberry Mascarpone Mousse and indulge in a creamy, light dessert that’s bursting with fresh fruit flavor. The combination of strawberries and mascarpone creates a smooth and velvety texture, making it a perfect treat for special occasions or simple indulgence. This mousse is easy to make and sure to be a crowd-pleaser.

Get creative by layering it with crushed biscuits, adding a few mint leaves for a touch of freshness, or drizzling it with a bit of strawberry syrup for extra sweetness. Serve it in individual cups for a fancy touch or share a big bowl for a casual get-together.

Make this mousse today, watch it disappear as quickly as it’s made, and be sure to capture a photo to share on Instagram—don’t forget to tag me! Let’s celebrate your dessert success together. Happy baking!