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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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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.

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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

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SarasotaCook February 01, 2010

One word; WOW!

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rosslare April 28, 2014

Congrats! Your recipe was featured as Recipe of the Day on today's homepage (6/2/2011)!

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Food.com June 02, 2011
Limoncello, Raspberry & Mascarpone Mousse