Limoncello, Raspberry & Mascarpone Mousse

Total Time
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition


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

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!

Chicagoland Chef du Jour January 28, 2010

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.

Kathy :-( April 25, 2011

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

SarasotaCook February 01, 2010