Frozen Mascarpone Mousse

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Makes: 12  servings Prep 35 mins Freeze 4 hrs


  • 3/4 cup  sugar
  • 1/2 cup  water
  • Dash of fresh lemon juice
  • 2 large egg whites, at room temperature
  • 3 inch piece vanilla bean, split in half lengthwise
  • 1 1/2 cups  mascarpone cheese
  • 1/4 cup  heavy or whipping cream
  • Pinch of ground cinnamon


1. Combine sugar, water, and lemon juice in small saucepan; bring to boil over high heat and boil until temperature reaches 238 degree F (soft-ball stage) on a candy thermometer, 11 to 14 minutes.

2. Meanwhile, for meringue, beat egg whites in large bowl at medium speed of electric mixer to soft peaks. Increase speed to high; gradually beat in hot syrup in a slow steady stream. Continue to beat until meringue cools to room temperature, about 6 minutes.

3. Scrape seeds from vanilla bean into large bowl; discard bean. Whisk in mascarpone, cream, and cinnamon to combine. Gently fold in meringue.

4. Spoon mousse into twelve 5-ounce paper or plastic cups. Tap gently to remove air bubbles. Freeze mousse 4 hours or until solid. Peel cup away from each mousse. Refrigerate 30 minutes before serving. Makes 12 servings.

Make Ahead Tip

  • Prepare mouse. Wrap cups in plastic wrap and freeze up to 1 week.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)195,
  • Fat, total(g)15,
  • chol.(mg)46,
  • sat. fat(g)1,
  • carb.(g)14,
  • pro.(g)2,
  • sodium(mg)28,
  • Percent Daily Values are based on a 2,000 calorie diet
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