Mascarpone Mousse (Crema al Mascarpone)
- Makes4 servings
- Cook Time20 minutes
The Italian dessert known as zabaglione, a rich concoction of whipped egg yolks, sugar and sweet wine, is a classic for a reason, but it can be heavy and too sweet and/or boozy. This five-ingredient mascarpone mousse we encountered in Milan is both lighter and simpler. Unlike zabaglione, which uses only yolks and is cooked over a double boiler, the mousse, known as crema al mascarpone, uses egg whites as well, making it airy and light. It requires no cooking and comes together in minutes. Just be sure the mascarpone is softened to cool room temperature so it combines easily with the egg yolks. A hand mixer makes easy work of whipping the egg whites, but you also could use a whisk and little elbow grease. Serve the mousse as soon as it's made, or cover and refrigerate for up to 45 minutes. A dusting of cocoa adds visual appeal as well as a hint of chocolate flavor; fresh berries or crisp cookies also are excellent. Note that the eggs are not cooked.
Don't forget to thoroughly clean the bowl and beaters or whisk that you'll be using to whip the whites. Any residual fat will prevent the whites from attaining the proper loft.
Step 1
In a medium bowl, whisk together the egg yolks and 1 tablespoon of sugar until smooth and pale yellow in color. Add the mascarpone and whisk until well combined, then whisk in the rum; set aside.
Step 2
In a medium bowl, combine the egg whites and the remaining 2 tablespoons sugar. With a hand mixer on medium-high, whip until they hold soft peaks when the beaters are lifted, 1 to 2 minutes; do not overwhip.
Step 3
With a silicone spatula fold about ⅓ of the whipped whites into the mascarpone mixture until just a few streaks remain. Fold in the remaining whites, taking care not to to deflate the mixture.
Serve right away or cover with plastic wrap and refrigerate for up to 45 minutes. Dust with cocoa just before serving.
