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Maggie Beer

Lemon Thyme Mascarpone Mousse with Fresh Figs

Step 1: Mix the mascarpone with sugar and lemon juice and zest. Fold in the softly whipped cream.

Step 2: To make the lemon thyme sugar syrup, place all the ingredients in a small saucepan over a medium heat and bring to the boil. Reduce heat and continue to cook until the syrup has reduced to a syrup like consistency or about a third of its original volume. Allow to cool completely. Remove the now softened lemon peel and finely chop.

Step 3: Once cool, swirl the sugar syrup, finely chopped lemon peel and finely chopped crystallised ginger through the mascarpone mixture.

Step 4: Place into serving glasses and allow to cool for a couple of hours until set. 

Step 5: Serve with fresh figs.


  1. 250g 1 cup mascarpone
  2. 55g 1/4 cup caster
  3. 40ml 2 tbspn lemon juice Freshly squeezed
  4. 240ml 1 cup cream
  5. 4g 2 tbspn lemon zest
  6. 4g 2 tbspn crystallised ginger Finely chopped
  7. 3 fresh figs To Serve

Lemon Thyme Syrup

  1. 55g 1/4 cup caster sugar
  2. 240ml 1 cup Verjuice
  3. 1 peel lemon peel Remove using a vegetable peeler
  4. 4g 2 tbspn lemon thyme leaves Finely chopped
  5. 60ml 1/4 Cup lemon juice

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