How to make
Separate the egg whites from 4 eggs. Add salt and beat them in a deep bowl with a mixer until a foamy mixture is obtained. Add 2 tbsp. of powdered sugar and beat the mixture again.
In another bowl put 1.1 lb (500 g) of mascarpone, grate the peel of half a lemon and mix everything lightly. Add 4 tsp of Limoncello liqueur and stir again. Sweeten with 3-4 tbsp. of powdered sugar.
Add the egg whites to the mascarpone in small portions. Stir gently to keep the egg whites airy.
Squeeze a little of the lemon and add the seeds of half a vanilla pod.
Distribute the mousse into dessert cups.
Serve this lemon mousse with amaretti biscuits and pieces of lemon peel.
