Whipped Lemon Mascarpone Mousse

1.In a large chilled mixing bowl, combine the mascarpone, ricotta, sugar, lemon juice, lemon zest, and vanilla extract. Use a whisk or electric hand mixer to beat the mixture until smooth and well-combined.

2.In a separate chilled bowl, whip the heavy cream until stiff peaks form.

3.Gently fold the whipped cream into the mascarpone-ricotta mixture in three separate additions, using a rubber spatula to maintain the airy texture.

4.Spoon the mousse into individual serving glasses or ramekins.

5.Refrigerate for at least 1 hour to allow the mousse to set and flavors to meld before serving.

6.Garnish with fresh mint leaves or lemon slices if desired.