Description
Hey friends, Beau here from Feastical! This is one of those magical desserts that looks patisserie-fancy but comes together with almost zero effort. These Strawberry Mascarpone Mousse Cups are light, creamy, fruity, and completely no-bake—perfect for entertaining, date night, or treating yourself on an ordinary Tuesday.
Ingredients
Strawberry Purée
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1 cup fresh strawberries, chopped
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2 tablespoons granulated sugar
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1 teaspoon lemon juice
Mousse
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1 cup cold heavy whipping cream
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½ cup powdered sugar, divided
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8 oz mascarpone cheese, softened
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1 teaspoon pure vanilla extract
Optional for Serving
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Crushed graham crackers, shortbread, or vanilla wafers
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Fresh strawberries
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Mint leaves
Instructions
1. Make the Strawberry Purée
In a small saucepan, combine strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until berries break down and form a syrup. Mash or blend until smooth (or leave slightly chunky if preferred).
Cool completely.
2. Prepare the Mascarpone Base
In a medium bowl, beat mascarpone, vanilla, and ¼ cup powdered sugar until just smooth. Do not overmix. Set aside.
3. Whip the Cream
In a cold bowl, whip heavy cream with remaining ¼ cup powdered sugar until stiff peaks form.
4. Combine
Gently fold ⅓ of the whipped cream into the mascarpone to lighten it. Fold in the remaining whipped cream until smooth and airy.
5. Add Strawberry Flavor
Fold in cooled strawberry purée:
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Fully mixed for a uniform pink mousse
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Lightly swirled for a marbled look
6. Chill
Spoon or pipe into serving cups (add cookie crumbs first if using). Refrigerate at least 1 hour before serving.
Notes
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Garnish with fresh strawberries and mint just before serving
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Add crunchy toppings right before serving to keep them crisp
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Serve in clear glasses for maximum visual impact