Ingredients
Method
- Preheat oven to 350°F (175°C). Toss strawberries with 2 tsp granulated sweetener and 1/4 tsp vanilla extract. Spread on a baking sheet and roast for 15-20 minutes, or until softened and slightly caramelized. Let cool completely.
- In a large bowl, beat softened mascarpone cheese and cream cheese until smooth and well combined for about 2 minutes.
- Add powdered sweetener and 1 tsp vanilla extract to the cheese mixture, beating until fully incorporated and smooth, approximately 1 minute.
- In a separate cold bowl, whip the heavy cream until soft peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the mascarpone mixture until no streaks remain and the mousse is light and airy.
- Divide the mousse among serving glasses or bowls. Chill for at least 30 minutes to an hour before serving.
- Top with the cooled roasted strawberries before serving.
Notes
- For the perfect mascarpone mousse texture, ensure both your mascarpone and cream cheese are softened to room temperature. This prevents lumps and ensures a smooth, uniform mixture.
- When whipping the heavy cream, use a chilled bowl and beaters. This helps the cream whip faster and achieve stable soft peaks, crucial for the mousse's airy consistency.
- To avoid a runny mousse, do not overmix the whipped cream into the mascarpone mixture. Gently fold until just combined to maintain maximum volume and lightness. If you fold too vigorously, the air will be knocked out.
- Store leftover mascarpone mousse in an airtight container in the refrigerator for up to 3 days. It's best served fresh, but it holds up well. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When whipping the heavy cream, use a chilled bowl and beaters. This helps the cream whip faster and achieve stable soft peaks, crucial for the mousse's airy consistency.
- To avoid a runny mousse, do not overmix the whipped cream into the mascarpone mixture. Gently fold until just combined to maintain maximum volume and lightness. If you fold too vigorously, the air will be knocked out.
- Store leftover mascarpone mousse in an airtight container in the refrigerator for up to 3 days. It's best served fresh, but it holds up well. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.