Creamy Apricot Mousse with Mascarpone and Fresh Fruit

This Apricot Mousse is a light, fruity, and creamy dessert made with mascarpone, whipped cream, and fresh apricots. With both puréed and diced apricots folded into a velvety mousse, this no-bake recipe is perfect for summer and spring gatherings. It’s refreshing, quick to prepare, and offers a delightful balance of sweetness and fruitiness in every spoonful.

What Is Apricot Mousse?

Apricot mousse is a chilled, airy dessert made by folding whipped cream into a sweet apricot-mascarpone mixture. This version uses both apricot purée for flavor and diced apricots for texture. It's a simple, elegant dessert with a light, cloud-like consistency and bright, tangy-sweet fruit notes.

Why Everyone Will Love This Recipe

• Fresh and fruity: Made with real apricots—both blended and chopped.
• No gelatin, no baking: Just whip, fold, and chill.
• Luscious texture: Mascarpone and whipped cream create an ultra-smooth finish.
• Elegant presentation: Perfect for individual servings or a fancy dessert table.

Pro Tips for the Best Apricot Mousse

1. Use ripe, fragrant apricots for best flavor and natural sweetness.
2. Chill the cream and beaters before whipping for stable stiff peaks.
3. Fold gently to maintain the mousse’s airy texture.
4. Serve cold and garnish just before serving to keep it looking fresh.

Frequently Asked Questions

Can I Use Canned Apricots?

Yes, just be sure to drain them well. Opt for apricots in juice rather than syrup for a fresher taste.

Can I Replace Mascarpone?

You can substitute with cream cheese or Greek yogurt, but the texture and flavor will vary slightly.

Is This Dessert Kid-Friendly?

Absolutely! It’s sweet, soft, and alcohol-free—perfect for all ages.

Can I Add Spices?

Yes! A pinch of cinnamon or vanilla extract pairs wonderfully with apricots.

Can I Serve This in a Tart Shell?

Definitely! Spoon the mousse into a baked tart crust and top with fresh fruit for a beautiful no-bake tart.

How to Freeze

Apricot mousse can be frozen, though the texture may change slightly. Spoon into airtight containers or silicone molds and freeze for up to 1 month. Thaw in the refrigerator overnight and stir gently before serving. Alternatively, serve it frozen like a semifreddo for a refreshing twist.

How to Store

Store in individual serving glasses or an airtight container in the refrigerator for up to 3 days. Keep chilled until ready to serve, and garnish with fresh fruit just before serving for best presentation.

How To Make Apricot Mousse

Blend half the apricots: Place 125g of halved apricots into a tall container and purée with an immersion blender until smooth.

Dice the rest: Cut the remaining 125g of apricots into small cubes.

Make the cream base: In a large bowl, combine mascarpone, powdered sugar, and the apricot purée. Mix with an electric mixer until smooth.

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

Combine: Gently fold the whipped cream into the apricot mixture until smooth and airy.

Add texture: Fold in the diced apricots.

Serve: Spoon into serving glasses and chill for at least 1 hour. Garnish with fresh apricot slices and mint leaves before serving.