This creamy mousse is the easiest dessert to make for Easter. Cubes of mango will brighten up the rich flavour of the dish beautifully. For a more adult version, a splash of Cointreau will add a lively and citrusy note. You won’t need any gelatine for making this dessert, as mascarpone will make the mousse just firm enough.
200 ml cream
250 g mascarpone
2 tsp vanilla sugar
1 tbsp powdered sugar
1 large mango
Splash of Cointreau (optional, for a more adult flavour)
Lemon balm leaves
Peel and cube the mango. Whip the cream with the sugars until stiff peaks form. Stir in the mascarpone, then add the mango. Add the Cointreau, if desired. Garnish with lemon balm leaves. If you like, you can layer the cream mixture and the mango cubes in a glass for a spectacular looking dessert.
P.S. Click here for the gorgeous willow bowl pictured on this page.