Raspberry Mousse

Ingredients:

  • 1 cup (250 mL) mascarpone cheese
  • 1/4 cup (60 mL) icing sugar
  • 2 tsp (10 mL) lemon zest
  • 2 tbsp (30 mL) lemon juice
  • 1/2 cup (125 mL) ED SMITH® Raspberry Pie Filling
  • 1/2 cup (125 mL) 35% whipping cream

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Preparation:

  1. Using electric mixer, beat together mascarpone cheese, icing sugar, lemon zest and lemon juice until smooth. Beat in raspberry pie filling.
  2. Whip cream with electric beaters until stiff peaks form; fold into mascarpone mixture.
  3. Scrape mixture into piping bag fitted with large star tip. Pipe evenly onto 4 cups. Refrigerate for 1 to 2 hours or until set.