Easy Strawberry Mousse with Mascarpone
This easy strawberry mousse combines fresh berry compote with mascarpone and whipped cream for a light, silky dessert that feels special with very little effort. Finished with crunchy gingernut crumbs and pistachios, it's a simple no-bake treat for dinner parties, holidays, or warm-weather entertaining.
Servings5 Portions
Prep Time20 Mins
Cook Time5 Mins
Difficulty
Intermediate
Ingredients
5
- strawberries500 g
- mascarpone150 g
- double cream300 ml
- lemon1
- caster sugar100 g
- vanilla bean paste1 tbsp
- water2 tbsp
- gingernut biscuits, crushed4
- pistachios, roughly chopped20 g
- freeze-dried strawberries10 g
Step-by-Step Instructions
01
Add the strawberries, lemon juice, caster sugar, and 2 tbsp water to a large saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries soften and release their juices. Transfer to a bowl and let cool slightly. Blend 300g of the strawberry mixture until smooth, then pass it through a sieve into a jug. Reserve the remaining strawberry compote for serving.
02
In a large bowl, whisk the mascarpone until smooth. Add the double cream, vanilla bean paste, and lemon zest, then whisk just until the mixture begins to thicken. Gently fold in the strained strawberry puree until evenly combined, or lightly swirl it through for a rippled effect.
03
Spoon or pipe the mousse into serving glasses. Top with the reserved strawberry compote, crushed gingernut biscuits, chopped pistachios, and freeze-dried strawberries, if using. Serve straight away or chill until ready to serve.
Chef's Tips
Do not overwhisk the cream mixture or the mousse can become too firm. If mascarpone is unavailable, full-fat cream cheese can work, though the flavor will be tangier. The mousse can be made up to 1 day ahead and kept covered in the refrigerator.
