Mascarpone Mousse

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The winter holiday season is already upon us (note to non-Italians: gastronomically speaking, Italy has two “holidays seasons”, the winter one from November 1 through January 6, and a summer one, roughly from June 1 to September 15. To break the long periods of non-holiday, we of course have Carnival, Easter, and a couple of national holidays) and, despite the temperatures well above 20 degrees, it’s time for those delicious, hyper-caloric winter treats. Indeed, Italy is probably the only place where you can spend the winter enjoying the caloric intake of a Viking warrior without all the fuss with the snow and the ice.

Today we made a little classic, the mascarpone mousse, a no-brainer that guarantees great results every time.

Mascarpone, if you haven’t already tasted it, is a real delicacy. So good you can enjoy it alone on bread, it’s basically clotted cream of the dense, butter-like variety. (I have to post the recipe for making it at home, as it lasts for just a few days and I know it’s difficult to find it at the typical Italian deli.)

So, Mascarpone mousse we said, let’s go.

Apron-to-dish: 15 minutes; SoHo time: 15 minutes.

here’s what you will need for 8 servings:

  • 500g mascarpone (make sure it’s fresh)
  • 4 whole eggs
  • 4 spoonfuls sugar
  • 1.5 spoonfuls ground coffee in half of the mix.
Super simple. Entusiasts can sprinkle ground coffee
Super simple. Entusiasts can sprinkle ground coffee

Sugar, eggs, and mascarpone. This is really all you need. Just for the sake of variety I will add ground coffee to half of the mix before pouring into cups.

Break the eggs and put the yolks and the whites in two separate bowls.

Whip the whites in a firm foam
Whip the whites in a firm foam

Whip the whites until the foam is firm.

Whip the yolks with sugar and mascarpone
Whip the yolks with sugar and mascarpone

Now whip the yolks with sugar, then whip again with the mascarpone (you can also whip everything together, but the result will be a heavier, less foamy cream.

Whip again together...
Whip again together…

Now put the two mixes together and whip again.


Now you are ready. Pour half of the mix in three cups, Put 1.5 spoonfuls of ground coffee in the remainin mix, and whip again. Then pour in three more cups. Keep in the fridge until serve time!


  1. I am going to try this with my Italian in the Kitchen class today. I was thinking of blending in a small amount of cooked pumpkin. We love pumpkin in just about everything here in the States this time of year.and this would make a welcome addition to our Thanksgiving feast! When you say spoonful – do you mean tablespoon or teaspoon? And are you using an electric beater or a whisk. (frusta)? Grazie mille!

    • Sounds great! Cooked pumpkin dissolves easily, I only advise you make sure it’s not too rich in liquid. And maybe also a sprinkle of cinnamon, then?
      By spoonful I mean tablespoon, sorry for the confusion.

      I use both an electric beater or a whisk, I’m no purist and I choose depending on the context.
      A whisk is OK for yolks, ok-with-some-exercise for whites, and (I’d say) not OK for beating the mascarpone which is too heavy. For the mascarpone, I definitely suggest an electirc beater.

      Let us know how the class goes (if you make a post, we’ll be happy to make a link), and do come visit again with your pupils, we have lots of yummy recipes coming this winter!
      Oh, by the way, where is your class located?

      • Thank you Walter. I live and work in Charleston, SC. I teach Italian in the Kitchen at home to a few girls and I conduct summer camps. The kids love it! We made the pumpkin mascarpone mousse. It was lovely, foamy and light. I was a little nervous about the raw eggs so I dissolved the sugar in the egg white and yolks (separately of course) in a bowl – over not in a pot of boiling water, stirring constantly. I baked the sugar pumpkin in the oven, let it cool and then scooped out the meat and folded it into the mixture of yolks, sugar and mascarpone. We added some pumpkin pie spices: cinnamon, nutmeg and ginger. and then folded in the stiffened egg whites. Loved it!

        Thanks so much for the inspiration. I will post about the class soon and add a link to your blog as well.

  2. I have never used eggs and not cooked them. I have seen other recipes that use whipping cream instead of the eggs. Can you tell me the difference between using eggs and cream?

    • Hi Monalisa,
      I never tried not using eggs. But I have seen there are bottles of pasteurised yolks and whites at the supermarket, if it’s a hygiene issue.
      Our friend at the New Family Kitchen did cook the eggs for her Pumpkin Mascaropne Mousse, you can see how she did.
      The difference between eggs and whipped cream is taste and texture. Mascarpone is basically cream, using whipped cream to mousse it would give you a pure-fat composition with, I guess, a bland taste.
      Then again, it could work. Sure my mother did not have a monopoly on mousse recipes 🙂
      Let us know what works out for you, ok?

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