Vanilla Bean Mascarpone Mousse

5 from 1 vote

Think the best vanilla milkshake you've ever had but not frozen, this Vanilla Bean Mascarpone Mousse if cream, soft, fluffy and not too sweet.

Prep Time30

Cook Time5

Total Time35

Course: Dessert

Cuisine: American, French, German

Keyword: mascarpone, mousse, Vanilla bean

Servings:

Calories: 251kcal

Working with one egg at a time, separate the yolk from the white. The yolks should go into a small bowl. The whites should go straight into the big mixing bowl you plan to make the meringue in.

In a small mixing bowl, beat together the mascarpone, vanilla (paste, extract or bean) and one egg yolk.
Then add in each of the other two egg yolks, one at a time. Beat in between each egg yolk addition until smooth.

Add about 2 inches of water into a small sauce pot or the base of a double boiler. Place the pot on the stove and turn the heat to medium low. Bring the water to a simmer.
In the big mixing bowl of egg whites, add in the sugar and salt.
Turn the heat under the water down to low and place the mixing bowl over the pot of water.
Whisk the egg whites and sugar together until the sugar has fully dissolved. You will notice the mixture become easier to whisk as the sugar dissolves. To test if it's ready, rub a bit of them mixture between your fingers to feel if there are any remaining sugar crystals.
Once the sugar has dissolved, turn off the heat and take the bowl off the pot.
Use the balloon whisk attachment to whip the meringue. First on medium until frothy and then on high until soft, shiny peaks form. Keep an eye on it because you don't want to over whip it. It doesn't need to be solid but it should hold it's shape.
Leave it to finish cooling down while you whip the cream.

In a medium bowl whip the cold heavy cream until stiff peaks form. The lines in the cream should hold their shape but you don't want to make butter.

Pour half of the whipped cream into the egg yolk mascarpone mixture with a big flat rubber spatula.
Add in the second half of the whipped cream and fold to combine. Don't be tempted to stir so that you keep the air in the cream.
Dollop half of the meringue into the mascarpone mixture. Use the whisk that you used to whip the meringue to fold/whip the meringue into the mixture but gently by hand.
Then add in the second third of meringue and switch over to the flat rubber spatula to fold the meringue into the mix. Fold in the last third of the meringue until completely mixed.
Serve immediately or store covered in the fridge.
Top with anything from olive oil and flaky salt to chocolate sauce, a cherry, or crushed graham crackers!

Tips for making Vanilla Mousse

Eggs are easiest to separate when they're cold! Be sure you don't have any egg yolk or shell in your egg whites or they won't whip.
While the egg whites don't have to be cooked, I prefer to make them into a meringue over a double boiler which also helps to stabilize the egg white.
Be careful not to over whip the meringue and whatever you do, don't decrease the sugar. There is only half a cup of sugar in this whole batch and it's important for the overall texture so just go with it ok?
Use a big flat rubber spatula to fold the whipped cream into the egg yolks and fold the meringue into everything, fold, don't stir. When adding the meringue into the mixture, using the balloon whisk or a big wire whisk to fold in the first third is the best way to mix it in. It breaks it up without deflating, after the first third though, use the rubber spatula.
The toppings for this mousse are endless! To keep it simple, olive oil and flaky salt are best but I also love serving it with my brown butter oatmeal chocolate chip cookies. You can also top it with a cherry or a dusting of cocoa powder!