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Fresh & Cream Cheese

Chocolate Mascarpone Mousse with Brandied Berry Salad


  • 250g South Cape Mascarpone
  • 150g dark cooking chocolate, chopped
  • 200ml pure cream
  • 1 tablespoon caster sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla essence
  • 250g mixed berries (strawberries, raspberries, blackberries, blueberries)
  • 2 tablespoons icing sugar
  • 2 tablespoons brandy
  • ¼ cup chopped pistachio nuts


Melt chocolate in microwave on Medium for 2 minutes or over simmering water until melted. Cool to room temperature. Whisk mascarpone, cream, egg yolks, caster sugar and vanilla essence together until soft peaks form. Reserve ¼ cup for garnish and fold the rest into cooled chocolate. Beat egg whites until soft peaks form and fold into the mousse. Spoon into 8 espresso cups or glasses and refrigerate for at least 2 hours until set. Combine berries, sugar and brandy together and stand at room temperature for 10 minutes, stirring occasionally. Top each mousse with berry salad, a dollop of reserved mascarpone cream and pistachios.

Chocolate Mascarpone Mousse with Brandied Berry Salad

Preparation time:
30 minutes (plus 1 hour refrigeration)

Cooking time:
5 minutes


Products used:
South Cape Mascarpone

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