This handcrafted limoncello mousse recipe is ideal for summer and spring and dinner celebration– light and fresh.
Grate the zest of orange and lemon.
Squeeze and filter the juice.
Mix with mascarpone and limoncello
Add grated zest and whip briskly for a few seconds.
Beat the egg yolks with the sugar until the mixture becomes foamy.
Mix with the mascarpone.
Divide this foam into 4 cups and place 4 hours in the fridge.
When serving, decorate the mousses with candied fruit.