Mascarpone Mousse with Wild Strawberries
The author of The Eternal City: Recipes and Stories from Rome shares the recipe to her favorite dessert in Rome, Mousse di Mascarpone con Fragoline di Bosco.
The mascarpone mousse with fragoline di bosco (wild or alpine strawberries) at Da Enzo al 29 is my favorite dessert in Rome. It might sound like a big call, and it is. But it’s the truth. When I walk in, and even before I sit down, I ask whoever is working that day — whether it be owners Francesco, Roberto or Maria Chiara, or one of their cute waiters — to put one aside for me. They only make a set number each day, and I can’t face a meal here without knowing there’s a mousse waiting for me.
They shared this divine mascarpone mousse recipe with me, and I hope it will sweeten your dinner parties for years to come. If you can’t source fragoline di bosco, regular strawberries will work fine, as will any other berry.
Reprinted from The Eternal City: Recipes and Stories from Rome, by Maria Pasquale
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Mousse di Mascarpone con Fragoline di Bosco (Mascarpone mousse with wild strawberries)
4
servings5
minutes10
minutesIngredients
3 3 eggs
3 tablespoons 3 caster (superfine) sugar
14 oz 14 mascarpone cheese
12 12 strawberries, quartered
Confectioners’ sugar, for dusting
Directions
- Place the eggs and sugar into the bowl of an electric mixer and start beating at medium speed.
- Once the mixture turns pale yellow, add the mascarpone, set the speed to high and mix until the consistency turns thick and dense.
- Spoon a few tablespoons of strawberries into each serving glass and cover with the mascarpone cream. Top with another spoonful of strawberries.
- Refrigerate for at least an hour, before serving with a sprinkling of Confectioner’s sugar.
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