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    You are in: Home / Recipes / Limoncello, Raspberry & Mascarpone Mousse Recipe
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    Limoncello, Raspberry & Mascarpone Mousse

    Limoncello, Raspberry & Mascarpone Mousse. Photo by BecR

    1/6 Photos of Limoncello, Raspberry & Mascarpone Mousse

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    BecR's Note:

    A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.

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    Serves: 8



    Units: US | Metric


    1. 1
      Rinse and drain raspberries, gently pat dry and set aside.
    2. 2
      In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
    3. 3
      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.
    4. 4
      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).
    5. 5
      Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
    6. 6
      Chill until serving time.

    Ratings & Reviews:

    • on January 28, 2010


      O M G! This is an amazing dessert! I increased / not quite doubled the recipe. Used: 10 oz. lemon curd, 1 C whipping cream, 3/4 C mascarpone, didn't have lemon extract so I omitted, but I did add 2 T powdered sugar to the whipping cream to add a touch of sweetness. No mint leaves either ooops! This is divine and super quick & easy to pull together. Thanks a bunch BecR for a fabulous dessert!

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    • on April 25, 2011


      I have always been impressed by the photos of this recipe and it's been on my "to make" list for quite a long time. Tried this out on my neighbor tonight, and we both loved it. I wasn't thrilled with the taste when I sampled it as I was making it, but the chill time in the refrigerator was magic. The flavors blended and improved and the results were fabulous. I didn't have lemon extract, so I used limoncello in the whipped cream. I wasn't sure how to "fold in" the mascarpone since it's rather thick and would be difficult to incorporate. I softened the mascarpone up with a spoon, then rather than folding it into the whipped cream, I added it and continued to whip the cream with good results.

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    • on February 01, 2010


      Made it. Just like I thought. GREAT! Perfect I did have to use blueberries, they don't like raspberries, I do, but still good. Raspberries for me! Yummy!! and so so easy

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    Read All Reviews (5)


    Nutritional Facts for Limoncello, Raspberry & Mascarpone Mousse

    Serving Size: 1 (19 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 54.0
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 3.4 g
    Cholesterol 20.3 mg
    Sodium 5.7 mg
    Total Carbohydrate 0.9 g
    Dietary Fiber 0.2 g
    Sugars 0.2 g
    Protein 0.3 g

    The following items or measurements are not included:

    lemon curd


    mascarpone cheese

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