These Strawberry Mascarpone Mousse Cups are an elegant, make-ahead dessert that’s perfect for any occasion! The rich mascarpone cream blends beautifully with the sweet-tart strawberries, and the gelatin layer adds a lovely finish. Whether you're hosting a dinner party or looking for a simple treat, these mousse cups are a definite crowd-pleaser. Bonus: they look as beautiful as they taste!
Oh and there's no baking involved, making them great for warmer days when you don't want to turn on your oven.
📖 Recipe
Strawberry Mascarpone Mousse Cups
Elevate your dessert game and indulge in Strawberry Mascarpone Mousse. This recipe combines the rich, creamy texture of mascarpone cheese with the sweet, tangy flavor of fresh strawberries. The result is a light and airy mousse, perfect for any occasion.
Ingredients
- 1 lbs frozen or fresh strawberries
- 1 ¾ cups mascarpone
- ⅓ cup heavy cream
- 3 tablespoons granulated sugar
- ½ cup powdered sugar
- 1 tablespoon gelatin plus ½ cup water
- 1 teaspoon vanilla extract
- Fresh strawberries for serving (optional)
- White chocolate drops for serving (optional)
Instructions
1. Prepare the Gelatin:
- In a small bowl, mix 1 tablespoon of gelatin with ½ cup of water and let it sit for 5 minutes until it forms a sponge-like texture.
- Place the bowl with the gelatin in a heatproof container filled with hot water. Stir until the gelatin dissolves completely. Set it aside to cool slightly before adding it to the mousse mixture.
2. Prepare the Strawberry Mixture:
- In a small saucepan, combine 1 lb of strawberries and 3 tablespoons of granulated sugar.
- Heat over medium heat until the strawberries soften and the sugar dissolves, allowing the mixture to thicken slightly, about 10-15 minutes.
- Remove from heat and let it cool completely.
3. Prepare the Mascarpone Cream:
- In a large mixing bowl, combine 1 ¾ cups of mascarpone, ⅓ cup of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract.
- Beat the mixture until smooth and well-combined.
4. Blend the Strawberry Mixture:
- Once the strawberry mixture has cooled, blend half of it in a blender until smooth. Reserve the other half with whole strawberry pieces.
5. Combine the Strawberry and Mascarpone Mixtures:
- Gently fold the blended strawberry mixture into the mascarpone cream.
- Place the combined mixture in the refrigerator for about 20 minutes to firm up slightly.
6. Add Gelatin to the Strawberry Mixture:
- Just before assembling the mousse, mix the dissolved gelatin into the blended strawberry mixture.
7. Assemble the Mousse:
- In serving glasses, layer the mascarpone cream with whole strawberries, filling each glass almost completely.
- Spoon 3-4 tablespoons of the strawberry-gelatin mixture on top of the mascarpone cream.
- Garnish with fresh strawberries and white chocolate drops, if desired.
8. Chill and Serve:
- Place the assembled mousse in the refrigerator for 2-3 hours to set.
- Serve chilled and enjoy!
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 375kcalTotal Fat: 28ggSaturated Fat: 14ggCholesterol: 55mgmgSodium: 400mgmgCarbohydrates: 23ggFiber: 2ggSugar: 18ggProtein: 10gg
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities, and write about why this or that ingredient is used. Also note if an ingredient needs to be prepared i a certain way before we use it in the recipe (for example, melted butter, room-temperature eggs, etc.).
- Frozen or Fresh Strawberries – Sweet, juicy flavor that’s the star of this dessert.
- Mascarpone – Adds a rich, creamy, and slightly tangy texture.
- Heavy Cream – Helps create that light and airy mousse consistency.
- Granulated Sugar – Sweetens the strawberry mixture just right.
- Powdered Sugar – Sweetens the mascarpone without making it grainy.
- Gelatin – Gives structure to the mousse.
- Vanilla Extract – Enhances the flavors with a hint of warmth.
- Fresh Strawberries (Optional) – For a beautiful garnish.
- White Chocolate Drops (Optional) – Adds a decorative, sweet touch.
See recipe card for quantities.
How to Make Strawberry Mascarpone Mousse Cups
1. Prepare the Gelatin:
- Place the bowl with the gelatin in a heatproof container filled with hot water. Stir until the gelatin dissolves completely. Set it aside to cool slightly before adding it to the mousse mixture.
- In a small bowl, mix 1 tablespoon of gelatin with ½ cup of water and let it sit for 5 minutes until it forms a sponge-like texture.
2. Prepare the Strawberry Mixture:
- In a small saucepan, combine 1 lb of strawberries and 3 tablespoons of granulated sugar.
- Heat over medium heat until the strawberries soften and the sugar dissolves, allowing the mixture to thicken slightly, about 10-15 minutes.
- Remove from heat and let it cool completely.
3. Prepare the Mascarpone Cream:
- Beat the mixture until smooth and well-combined.
- In a large mixing bowl, combine 1 ¾ cups of mascarpone, ⅓ cup of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract.
4. Blend the Strawberry Mixture:
- Once the strawberry mixture has cooled, blend half of it in a blender until smooth. Reserve the other half with whole strawberry pieces.
5. Combine the Strawberry and Mascarpone Mixtures:
- Gently fold the blended strawberry mixture into the mascarpone cream.
- Place the combined mixture in the refrigerator for about 20 minutes to firm up slightly.
6. Add Gelatin to the Strawberry Mixture:
- Just before assembling the mousse, mix the dissolved gelatin into the blended strawberry mixture.
7. Assemble the Mousse:
- In serving glasses, layer the mascarpone cream with whole strawberries, filling each glass almost completely.
- Spoon 3-4 tablespoons of the strawberry-gelatin mixture on top of the mascarpone cream.
- Garnish with fresh strawberries and white chocolate drops, if desired.
8. Chill and Serve:
- Place the assembled mousse in the refrigerator for 2-3 hours to set.
- Serve chilled and enjoy!
Hint: for a smoother texture, make sure your mascarpone is at room temperature before mixing it with the other ingredients. It helps prevent lumps and makes the cream blend seamlessly.
Substitutions & Variations
- Chocolate Twist – Add a layer of melted dark chocolate for a richer flavor.
- Berry Swap – Use raspberries or mixed berries instead of strawberries for a different twist.
- No Gelatin Option – Skip the gelatin for a simpler version; just chill the mousse for a bit longer.
💭Crucial Success Tips
Chill Time is Important – Allow at least 2 hours in the fridge for the mousse to set properly.
Use Fresh or Frozen Strawberries – Frozen strawberries work just as well and can be more budget-friendly.
Gelatin Consistency – Make sure the gelatin is fully dissolved before adding it to the mousse to avoid clumps.
FAQ
Yes! Whipped cream works well, but heavy cream helps the mousse hold its structure better.
About 2-3 hours in the fridge to get the best texture.
Absolutely! These are perfect to make the night before and serve chilled the next day.
How to Store Strawberry Mascarpone Mousse Cups
Store the mousse cups covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve to maintain their structure and freshness.
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