- 250 g mascarpone
- 2 eggs
- 1 lemon
- Sweetener of choice
- Pinch of salt
Remove the mascarpone from the fridge to let it soften.
Separate the egg yolks from the whites, and put the yolks into a bowl and mix them thoroughly with the mascarpone.
Add the sweetener of choice to the yolk/mascarpone mixture. As I live a low carb lifestyle I usually use a mixture of Splenda and the sugar alcohol erythritol, but you can of course use whatever sweetener you prefer.
How much sweetener depends on the lemon. Press the lemon for the juice, add to mixture, and additionally use a bit of grated lemon peel in the mixture. The oil of the peel boosts the lemony taste.
Taste to reach your preferred sweetness.
Beat the egg whites stiff – add a pinch of salt before you start.
Mix the stiff egg whites carefully with the mixture.
Spread the mousse into four small bowls, and let them rest in the fridge for a couple of hours.
Enjoy and think of sunshine and summer!
If you make this with a low carb sweetener, it is the perfect low carb dessert.
250 g mascarpone has 877 cal, 89 g fat, 15 g protein, 5 g carbs
2 eggs have 200 cal, 14 g fat, 16 g protein, 2 g carbs
15 ml lemon juice has 3 cal, 0 g fat, 0 g protein, 1 g carbs
The low carb version yields 2-3 carbs pr serving.