Crema al mascarpone e limone (Lemon-mascarpone cream cups)

8 portions  
 
This simple, no-bake recipe makes for the perfect summer dessert on its own and takes less than 10 minutes to make! You can also use it as a base for more complex desserts – a quick cream for tiramisù; a lemony stuffing for bignè, brioche or sponge cake; a decadent dip for biscotti or topping for fresh seasonal fruit, simple cakes ... or even pancakes or waffles. 

Ingredients

• 250 g whipping cream
• 250 g mascarpone
• 150 g powdered sugar
• Zest & juice of 1 medium sizzled lemon
• Fresh mint, lemon or berries to garnish 

Instructions 

1. Whisk the mascarpone, lemon zest, lemon juice, and half the powdered sugar until smooth.
2. In a separate bowl, whip the cream with an electric mixer till hard peaks, then fold it into the mascarpone mixture, being careful not to deflate it
3. Once the mixture is creamy, transfer it to serving glasses (using a piping bag with a 15 mm fluted nozzle, if you have one)  
4. Garnish with a lemon, mint or berries – whatever you like 
   Serve immediately or keep it in the refrigerator until ready to serve. 

Keeps well in the refrigerator for up to 3 days.