A creamy and delicious alternative to the classic chocolate mousse, one I’m sure will be added to favorite desserts for company. It comes together very quickly, although you must allow for time to let your egg whites come to room temperature and three hours of chilling time. Well received by the family!
Tuesdays with Dorie – Baking Chez Moi – Marscapone Mousse
10 Wednesday Jul 2019
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isthisakeeper said:
Glad to hear you all enjoyed this one…I am a little concerned using the egg whites without cooking them…anyone else or just me 🙂
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Diane Zwang said:
You can use pasteurized eggs.
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lovielou said:
I always by local eggs from farms with good reputations for quality and don’t sweat it too much. I’ve heard that you can buy pasteurized egg whites, but have not seen them in stores.
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steph (whisk/spoon) said:
sounds like this will be good– looking forward to it for next time!
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