Light-As-Air Limoncello & Berry Mousse

recipeVirginia HartComment

Here is the dessert recipe I learned at Rustico Cooking.  It's a perfect treat to make for your Valentine! Just simplify the recipe to make as much as you need.

image from here

Light-As-Air Limoncello & Berry Mousse

serves 12

For the limoncello mousse:
1 and 1/2 cups heavy cream
1 and 1/4 pounds Mascarpone (preferably imported Italian)
2/3 cup sugar
2 tablespoons Limoncello
Grated zest of 1 lemon

To layer:
2 cups water
2 cups sugar
1/3 cup Limoncello
24 ladyfingers
4 cups mixed berries (raspberries, strawberries, blueberries, and blackberries; hull and halve the strawberries)
12 mint sprigs

Make the Limoncello mousse:
In an electric mixer, beat the heavy cream to soft peaks. In a large bowl, beat the Mascarpone with the sugar, the Limoncello, and the lemon zest until perfectly smooth. Fold in the whipped cream, being careful not to deflate it.

To layer: Combine the water and sugar in a small pan over a medium flame; bring to a gentle boil and cook until the sugar is dissolved. Cool, then stir in the Limoncello and pour into a rimmed dish. Dip the ladyfingers into the Limoncello mixture, allowing them to soak up the syrup for about 10 seconds each; drip off excess soaking liquid. It is important that the ladyfingers become soft and wet from proper soaking, or the dessert will be dry and insipid.

Layer the Limoncello mousse, berries, and ladyfingers in each of 12 wine glasses, making at least 2 layers of each and finishing with a layer of berries. Refridgerate, covered, for 2 to 24 hours. When you are ready to serve, garnish the top with the mint.


until next time,