Limoncello, Raspberry & Mascarpone Mousse

"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."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by whisk123 photo by whisk123
photo by whisk123 photo by whisk123
photo by Kathy photo by Kathy
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
8 Verrines




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

Questions & Replies

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  1. 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!
  2. One of the easiest desserts and it's a real show-stopper. A great recipe to make for nice dinner parties. It's amazing!
  3. One word; WOW!
  4. 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.
  5. 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


  1. I made 4 larger servings and it turned out great!


<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
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