Lemon Mascarpone Cream with Fresh Strawberries
If you are looking for an amazingly effortless and delicious dessert, this lemon mascarpone cream is the answer. It takes almost no time at all, and it is amazingly good. For me, this tops chocolate mousse anytime. In Italy, mascarpone creams are often made with fresh eggs mixed in, but mindful of the potential health threat of uncooked eggs, I make a version that is equally as good and does not require eggs. The mascarpone cream can be served alone, but strawberries or another fresh berry of your choice will dress it up and make it a special and light after dinner dolce that you can prepare in under 15 minutes.
8 ounces of mascarpone
1/2 cup of heavy cream
1/2 cup of confectioners sugar or superfine sugar
1 teaspoon lemon flavoring
1 tablespoon of lemon zest (optional)
Strawberries or other fresh fruit of your choosing
Kitchenaid or hand mixer with whisk attachment
To make the Mascarpone Cream
With the mixer whisk the mascarpone, cream, lemon, and sugar until smoothly blended. Refrigerate for at least one hour prior to serving. Top with strawberries or other fresh berries as desired.