Raspberry ripple lemon mousse. If you’re anything like me, when you stumble on a dessert that is oh so delicious, simple and fast to put together and is a serious crowd pleaser, I can’t help but smile. Love, easy no bake recipes and this is as simple as it gets. A few store bought ingredients and you have got something special on your hands. Lemons and raspberries just go so well together and really are best buds in this dessert. The lovely thing about this treat is that you can make it in the height of summer with fresh raspberries, or if you fancy it during the thick of winter use frozen fruit instead, everything else is happily available all year round. 

A dessert that is fab for a party or family get-together. Stress free indulgence, now that is something to celebrate.

Raspberry ripple lemon mousse

Recipe 

150g raspberries (fresh or frozen)

2tbsp icing sugar 

300ml double cream

1 jar lemon curd

Zest 2 lemons

1 tsp vanilla extract

2 tbsp limoncello (optional)

Ginger biscuits or meringues to serve alongside (whatever you fancy)

Makes 4 large servings (or 8 small glasses)

Method

Add the icing sugar to the raspberries and lightly mash with a fork. (If you’re using frozen raspberries, just leave out a little before using or defrost in the fridge the night before). 

Share out the crushed berries amongst your serving glasses.

In a separate bowl, gently whisk the cream, half of the lemon curd, vanilla extract, lemon zest and limoncello until it is softly whipped but can hold its shape.

Then gently add the mousse mixture on top of the raspberries. Once you’ve added a layer into each glass, add a few spoonfuls of lemon curd and then continue to fill the glasses with the remaining mixture. Add a few extra spoonfuls of lemon curd and use a skewer or spoon handle to ripple into the mousse. 

As you add the mousse, the raspberry sauce will rise up and ripple naturally amongst the lemon, which is really beautiful, so if you can use clear glasses for this, so you can see all of the vibrant colours. 

Chill in the fridge for a few hours or overnight. You can store the dessert in the freezer for an hour before serving to give it more of a set texture or if you prefer it to be softer and velvety smooth, keep it in the fridge. 

Serve with your choice of meringues, ginger biscuits or shortbread. Really whatever you fancy to eat alongside this gorgeously simple dessert. 

The mousse can be made ahead and will last 3-4 days. 

Looking for other equally delicious fuss free desserts, why not try my Blackberry scones or my Apple pie muffins, seriously tasty.