Peanut Butter Mascarpone Mousse with Caramel

Light, creamy and delicious, this mousse is the perfect way to finish any meal. It’s elegant yet easy, as you can make several days ahead and freeze.

  • Prep time: 20 minutes
  • Cooking time: 5 minutes
  • Freeze time: 1 hour
  • Makes: 6 servings



½ cup (125 mL) granulated sugar
1 tsp (5 mL) lemon juice
¼ cup (60 mL) whipping cream
1 tbsp (15 mL) butter, cut into cubes

Peanut butter mascarpone mousse

½ cup (125 mL) peanut butter, preferably smooth
¼ cup (60 mL) mascarpone cheese
¼ cup (60 mL) brown sugar
1 tsp (5 mL) vanilla
¾ cup (175 mL) whipping cream


Shards of peanut brittle or coarsely chopped candied peanuts


In a medium pot, stir sugar with lemon juice and 2 tbsp (30 mL) water. Bring to a boil, then reduce heat and simmer, swirling pot occasionally (do not stir) and watching carefully, until sugar melts and becomes a deep amber colour, about 5 minutes. Immediately remove from heat. Add cream and butter (mixture may spatter). Return to low heat and stir until caramel is smooth again. Leave to cool to room temperature. Sauce can be refrigerated and reheated before serving.

Peanut butter mousse
Using an electric mixer, beat peanut butter with mascarpone until well blended. Beat in brown sugar and vanilla. In a separate bowl, beat ¾ cup (175 mL) whipping cream until peaks form. Stir ⅓ of whipped cream into peanut butter mixture, then fold in remaining until no streaks remain. For easiest scooping, freeze mousse 1 hour. If freezing longer, cover. Remove from freezer about 25 minutes before scooping.

Using an ice cream scoop, serve mousse in 6 dessert dishes. Drizzle each with about 1 tbsp (15 mL) caramel sauce (there will be sauce left over), then top with a shard of peanut brittle or candied peanuts.

Tip: Store-bought caramel can be substituted for homemade, to reduce prep time


Per serving: 350 calories, 27 g fat (12 g saturated fat, 0.5 g trans fat), 60 mg cholesterol, 130 mg sodium, 24 g carbohydrate, 1 g fibre, 19 g sugars, 6 g protein