Lemon Mascarpone Mousse

Step 1

Separate the egg whites from the yolks and place them in separate bowls.

Step 2

In a bowl, whisk the egg yolks with the sugar until the mixture is pale and frothy.

Step 3

Add the mascarpone to the yolk and sugar mixture. Mix thoroughly until smooth and consistent.

Step 4

Finely grate the zest of the lemons and squeeze their juice. Add the zest and juice to the mascarpone mixture. Mix well.

Step 5

In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Step 6

Gently fold the egg whites into the mascarpone mixture using a spatula, using an over-and-under motion. (Use gentle movements to keep the mousse airy.)

Step 7

Pour the mousse into individual bowls or verrines, smoothing the surface.

Step 8

Place in the refrigerator and let rest for at least 3 hours before serving.

Step 9

Garnish with a little grated lemon zest or a thin lemon slice before serving.