Fabiola Lopez

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Lemon Mousse with Marías Cookies

40 mins
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Lemon pie prepared with a delicious mousse and a touch of cold cream cheese. In addition, the crispy texture and sweet flavor of cookies will be the perfect combination for a good dessert.
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12 portions
  • 380 grams cream cheese
  • 250 grams whipping cream
  • 340 grams Marie biscuit
  • 2 envelopes unflavored gelatin powder
  • 1 tablespoon liquid vanilla
  • 2 cans condensed milk
  • 1 can evaporated milk
  • 7 lemons
  • 1 tablespoon lemon zest, to decorate
  • 1/4 cups chocolate, chopped, to decorate


Slowly beat the 2 cream cheeses with the 2 cans of milk and reserve.
Beat 2 cups of whipping cream until cream forms peaks without melting.
Hydrate the grenetine with a little water only until the portion of grenetina is covered, add the vanilla extract together with the lemon juice, and mix until it is incorporated.
Add the whipped cream to the mixture of cream cheese with milk and cream in an enveloping way to avoid undoing the whipped cream.
Add the mixture of grenetine, lemon and vanilla to the mixture of point 4 and beat until it is incorporated.
Form a layer of cookies in the bottom of your mold and one around the mold to decorate, add a layer of mixture on each layer of cookies and repeat until filling the mold.
Freeze in the refrigerator for 1.5 hours and then keep refrigerated.


Garnish with lemon zest and chopped chocolate.


You can put a layer of wax paper on the bottom to prevent it from sticking. Preferably it uses a desmoldable refractory.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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