Limoncello Mousse

Limoncello Mousse

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  • Prep Time


  • Total Time


  • Servings



  • 2

    oz Limoncello Liqeur

  • cup sugar

  • cup of water

  • 8

    oz white chocolate

  • 2

    Tbsp unsalted butter

  • 1

    cup mascarpone cheese

  • 6

    egg yolks

  • zest of 1 lemon

  • 1

    cup whipping cream


Add water and sugar to a pot . Bring to a boil for 3 minutes. Beat egg yolks until fluffy and begin to lighten in color. While beating eggs slowly add sugar and water mixture, beat for 1 minute., Melt white chocolate and butter together until smooth. Add 2 oz of Limoncello, stir until well mixed. Fold mascarpone into chocolate mixture. Beat whipping cream until it is light and fluffy with stiff peaks. Fold whipped cream and lemon zest into chocolate mascarpone mixture until well blended. Pour mixture into ramekins or glass of your choice. Refrigerate a minimum of 6 hours , preferably over night.


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