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Mousse Di Mascarpone Con Fragoline Di Bosco

Photography © Andrea Federici and Giorgia Nofrini

Mousse Di Mascarpone Con Fragoline Di Bosco

We love this Italian mascarpone mousse with wild strawberries

Mousse Di Mascarpone Con Fragoline Di Bosco


3 eggs

3 tablespoons caster (superfine) sugar

400 g (14 oz) mascarpone

300 g (10½ oz) wild strawberries (or regular strawberries, quartered)

icing (confectioners’) sugar, for dusting


Place the eggs and sugar into the bowl of an electric mixer and start beating at medium speed.


Once the mixture turns pale yellow, add the mascarpone, set the speed to high and mix until the consistency turns thick and dense.


Spoon a few tablespoons of strawberries into each serving glass and cover with the mascarpone cream.


Top with another spoonful of strawberries.


Refrigerate for at least an hour, before serving with a sprinkling of icing sugar.


Note: The mascarpone mousse with fragoline di bosco (wild strawberries) at Da Enzo is my favourite dessert in Rome. It might sound like a big call, and it is. But it’s the truth. When I walk in and even before I sit down, I ask whoever’s working that day — whether it be owners Francesco, Roberto, Maria Chiara or one of their cute waiters — to put one aside for me. They only make a set number each day, and I can’t face a meal here without knowing there’s a mousse waiting for me.

They shared this divine recipe with me, and I hope it will sweeten your dinner parties for years to come. If you can’t source fragoline di bosco, regular strawberries will work fine, as will any other berry.

Edited extract from I Heart Rome by Maria Pasquale, published by Smith Street Books

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