First, pour the mascarpone and then the sugar into a large bowl. Begin whisking until the two ingredients are combined and form a smooth cream. Then, add the lemon juice and whisk again. Once the cream is smooth and lump-free, set it aside for a moment and let it rest in the refrigerator.
Take another bowl and pour in the chilled whipping cream. Whip until stiff peaks form. Continue whipping until the mixture reaches the desired consistency and is firm. Now, using a spatula, gradually fold the whipped cream into the mascarpone and lemon mixture. Remember to move the spatula from the bottom up so as not to deflate the cream.
Once the ingredients are perfectly blended, let it rest in the refrigerator for a few hours before serving. When it's time to fill the glasses, you can garnish the cream as desired, using chopped hazelnuts, chocolate chips, lemon zest, and any other sugary topping you desire. Its fresh, bold flavor will delight your palate on summer evenings. A quick and easy dessert that can be prepared in just 5 minutes!
Eggless Lemon Cream: A Fresh and Delicious Summer Dessert 👇 Get the easy no-bake recipe below.
