limoncello mousse garnished with fresh mint

Everybody gets a sweet tooth after a savoury meal, having a light, refreshing airy mousse is a great sweet treat for all. In this recipe we use a classic Italian liqueur called limoncello but if you would like to make it alcohol free just use lemon juice instead of the liqueur. To make this limoncello mousse you will need these utensils; electric whisk, large bowl, medium bowl, cling film, and wooden spoon.


    • Whole eggs (3 large)
    • Egg whites (3)
    • Lemon zest (2 tsp)
    • Limoncello (125ml)
    • Granulated sugar (1 cup)
    • Granulated sugar (2 tbsp)
    • Double cream (250 ml)


    Put a small pan of water on medium heat and allow to simmer, in a medium bowl whisk together the 1 cup of sugar, limoncello, lemon zest and 3 whole eggs, whisk until well combined. Put on top of the pan of boiling water and continuously mix with a wooden spoon or whisk for 15 minutes or until the mixture becomes nice and thick.

    Once the lemon and egg mixture is thick, leave to cool and pour into a large bowl. Put clingfilm in the bowl so it sits just on top of the mixture. Put in to the fridge for 2 hours. After two hours the mixture should have thickened and cooled completely.

    Now it's time to whisk your egg whites, in a medium bowl on a high speed whisk the egg whites until you get stiff peaks, add in the two tablespoons of sugar and whisk until combined. Fold the lemon mixture into the stiff egg peaks and fold nice and gently until combined. Finally whisk the double cream until thick, fold that into the egg mixture and refrigerate overnight. Serve in glasses or dishes of your choice and if you want give a drizzle of limoncello to finish. 

    Next up: Uses for Italian Limoncello.


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