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2 lemons

2 cups heavy whipping cream

8 ounces mascarpone cheese

1 cup powdered sugar

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1. Finely grate the zest of both lemons, then juice 1 to 2 lemon halves until you have 4 teaspoons of lemon juice.

2. In a large bowl or the bowl of a stand mixer, whip the cream and mascarpone cheese at medium speed until smooth and soft peaks form, about 3 minutes.

3. Add the powdered sugar, lemon zest, and lemon juice and continue whipping until the mixture thickens, not quite to stiff peaks, about 2 minutes.

4. Spoon the mousse into a large serving bowl or individual bowls, cups, or ramekins.

5. For the best texture, cover and chill the mousse in the fridge for at least 1 hour and up to 3 days before serving.

many ways to add your own flourish:

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Top the mousse with sliced strawberries or any favorite berry, like raspberries or blueberries.

Lean into the citrus flavor and top it with orange or grapefruit segments.

Drizzle a little good extra-virgin olive oil on top, and sprinkle with a pinch of flaky salt for an ever-so-savory finish.

Dollop lemon curd or your favorite jam or marmalade on top.

Sprinkle the mousse with crushed graham crackers or shortbread cookies, or toasted and chopped nuts, like pistachios or almonds, for crunch.

Instead of serving it as the star, use it as a finishing touch for other desserts. It’s great spooned over slices of yogurt cake, pound cake, or angel food cake, or even spread over a simple single-layer carrot cake instead of the usual cream cheese frosting

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