Luscious Lemon Mascarpone Cream is as light as a cloud with a hint of sunny citrus. Made with mascarpone cheese, lemon curd, and whipped cream, it’s perfect as a filling for tarts, pastries, or crepes.
Lemon curd is mixed with mascarpone, a thick and soft Italian cream cheese.
Whipped cream is gently folded in to make it light and airy.
Luscious Lemon Mascarpone Cream
Ingredients
Scale
- 1 1/3 cup chilled heavy whipping cream (325g)
- 1/2 cup sugar (115g)
- 2 8-ounce containers chilled mascarpone cheese (454g)
- 1 1/2 cups lemon curd (420g)
Instructions
- Whip heavy cream and sugar in a large bowl until peaks form.
- In a separate bowl, mix mascarpone and lemon curd until blended.
- Fold whipped cream into mascarpone – curd mixture.
- Chill until ready to use.
Good evening, this recipe sounds delicious can you tell me please how many this serves?
Hi Christiane! This recipe should make about 4-5 cups of cream. Thanks so much!
If you had to guess, how many tartlets do you think that would fill?
Hi Kate! This is a pretty rough guess, but I’m thinking about 10 4-inch tartlets. It would depend on the size of the tartlets and how deep they are.
Would this work if I layer it with fresh blueberries between cooked puff pastry squares ?
Or is it NOT stiff enough?
Hi Kathy, It should be thick enough for layering.
Thank you so much for answering me! I’ve made this beautiful dessert on several occasions and get rave reviews every time.
Hugs…
Christiane
Aw, thanks so much for taking the time to let me know, Christiane! It really means a lot to me! So glad you enjoyed it!
This was a hit on the 4th of July! How long does the mixture keep after it’s made? 3 Days?
So glad to hear you liked it, Mary! Three days sounds about right. Thanks so much!
Is the half cup of sugar castor sugar, normal white sugar or icing sugar?
Thankyou.
I use normal white sugar. Thanks for stopping by, Liz!
would this work for cannolis?
I think it would be great in cannolis!
I have all these beautiful Meyer lemons, how can i use them instead of the lemon curd?
Hi, Ursula. I would use the juice from the lemons to make the curd.
What can I substitute for whipped cream as I am dairy free? Thanks!
Hi Marilyn, I haven’t tried substituting before. Maybe a whipped coconut cream or Cool Whip?
Hi, does it hold shape when piped? 🙂
Hi Annette, It holds a soft shape, not a very stiff one.
Will the mascarpone whipped cream and lemon curd freeze?
Hi Susan. I’m not sure if it will freeze and keep its same consistency. Freezing the filled tart shell should be be fine if you are making the tarts.
Would this work as a cake filling?
Hi, Breanna. It would work perfectly. It was originally developed as a cake filling and frosting.
I’ve used this as a cake filling and people always love it. But do you think it would work as a cupcake filling?
Hi Katie, It should work as a cupcake filling. Thanks so much!
This sounds fabulous!! I’m using it as cake filling and frosting and will be taking it to a. Christmas dinner. Can I frost the cake ahead of time or do I need to frost it when I get there–or keep it refrigerated on the way? Thank you for this awesome recipe!
Hi Carol, I would handle it the same way as a whipped cream, so for sure keep it refrigerated. If it’s possible to frost it after you get there, I’m thinking that would be the best option. Thanks so much!
So easy and so delicious. Layered it with Cointreau-drenched strawberries and merengue cookies—fabulous.
★★★★★
Thanks so much!
Oh this recipe is brilliant! I made half as only needed enough to fill two layers of a cake. I still had some left so served it in a bowl. Everyone smothered their cake slices with more of cream – this is getting filed under ‘Ultra Favourite!’
So happy you liked it, NK! Thanks so much!
I made it again and tried freezing the leftovers. Froze beautifully and can almost be served as an ice-cream with some berry coulis or fresh berries and salted macadamias – Yum!
Thanks so much for the feedback, NK! That’s great to know!
In LOVE with this recipe, I no longer have to go to a restaurant to get it..
Thank you .
★★★★★
Thanks so much, Kim!