Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Mascarpone Mousse
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 cups, or enough to generously fill two 8-inch layer cakes or one 10-inch layer cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 254
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 122 mg
- Sodium
- 151 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 cups, or enough to generously fill two 8-inch layer cakes or one 10-inch layer cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 254
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 3 g
- Cholesterol
- 122 mg
- Sodium
- 151 mg
Ingredients
Directions
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24m
Easy
CLASS
- Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
- Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.
