Peanut Butter Mascarpone Mousse Recipe

The next time you need a quick and easy dessert, try this peanut butter mascarpone mousse recipe. It only calls for five ingredients, and it’s ready in a matter of minutes.

Better yet, you can use it in all sorts of desserts, from tarts and trifles to cakes and eclairs.

The Best Peanut Butter Mascarpone Mousse Recipe

Mousse doesn’t have to be complicated. And this peanut butter mascarpone mousse is proof!

All you need here is some creamy peanut butter (not organic, or the oil will keep the mix from stabilizing), mascarpone cheese, vanilla, powdered sugar, and whipped cream.

The peanut butter and mascarpone are the base and provide such a wonderful creamy, nutty flavor. And the extra whipped cream is how you get it to be nice and light.

This mousse is best served right away. But if you want it to last a little longer, try adding some gelatin to the mix.

You’ll want about 1-2 teaspoons of unflavored gelatin for this recipe, depending on how “set” you want it. The more you add, the firmer it will be.

To add gelatin, mix it with a bit of hot water, then leave it to cool slightly. Then, beat it into the peanut butter and mascarpone, so it’s evenly distributed.

How to Make the Best Peanut Butter Mascarpone Mousse

This recipe is enough for 8 servings.


  • 125 grams of Creamy Peanut Butter (1/2 cup)
  • 225 grams of Mascarpone Cheese (1 cup)
  • 1/2 teaspoon of Vanilla Paste
  • 35-45 grams of Powdered Sugar (1/3-1/2 cup)
  • 150 grams of Heavy/Whipping Cream (1/2 cup)


  1. Chill your mixing bowl in the fridge for 30 minutes. 
  2. Add the peanut butter, mascarpone cheese, and vanilla to the bowl and beat on low for 1-2 minutes.
  3. Turn the mixer up to medium speed, then beat for 2-3 minutes.
  4. Add the powdered sugar and gently mix with a spatula (to keep it from puffing up).
  5. Beat the mix for 1-2 minutes to fully incorporate the sugar. 
  6. In a separate bowl, whisk the whipping cream until medium-stiff peaks. It should be firm but not so stiff it won’t mix well.
  7. Add the whipped cream to the peanut butter mixture and gently fold until you no longer see streaks of white.
  8. Spoon the peanut butter into glasses or pipe it if you want it to look more decorative. 
  9. Serve immediately, or cover and chill until you’re ready to serve.


This peanut butter and mascarpone mousse is super tasty on its own. But there are a bunch of ways to jazz it up:

  • Brownie Trifles - cut cooled/store-bought brownies into small squares and add a few to the bottom of a glass. Pipe a bit of mousse over the brownies, then repeat until the glass is full. 

  • Caramel Parfaits - crumble some sugar cookies or shortbread into the bottom of the glass and add a layer of mousse. Then, drizzle some caramel over the top and repeat the layers until the glass is full. Finish with a drizzle of caramel and a few cookie crumbles.

  • Cake Filling - this peanut butter and mascarpone mousse isn’t stable enough to frost a whole cake or cupcake, but it makes a wonderful filling.

  • Mini Tarts - buy some mini tart shells (they’re usually in the frozen food section) and bake them if needed. Brush the inside of the cooled shells with a bit of white or dark chocolate, then pipe the mousse in the middle. Top with chopped peanut butter cups and serve. 

  • Peanut Butter Pie - buy a premade pie crust (cracker or Oreo) and fill it with the mousse. Add a layer of whipped cream to the top and chill until ready to serve.

  • Donut or Eclair Filling - make a batch of finger donuts or eclairs (or cream puffs) and leave them to cool. Then, cut them down the middle (on the top) and pipe some mousse into the gap. Dust with powdered sugar and serve.

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