Warm, simple, and pretty enough for a celebration—these three quick desserts make Mother’s Day effortless and memorable. This collection balances bright fruit, silky chocolate, and creamy mascarpone so you can plate three different sweets without a ton of fuss. Try the light lemon posset, chocolate peanut butter hearts, and mini strawberry mascarpone tarts for a lovely spread. For a chocolate twist, see my chocolate peanut butter hearts recipe.
Why You’ll Love This Three beautiful desserts for Mother’s Day | Femina.in
- Three distinct flavors to please different tastes: citrus, chocolate, and berry.
- Mostly make-ahead options so you won’t be stuck in the kitchen.
- Simple techniques—no advanced baking skills required.
- Great for small or large groups; easy to scale.
- Pretty presentation with minimal effort for a special touch.
Ingredients Needed
-
Lemon Posset
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
-
Chocolate Peanut Butter Hearts
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 2 tbsp unsalted butter
- 2 tbsp powdered sugar (optional, for sweetness)
-
Strawberry Mascarpone Tartlets
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 12 mini tart shells or 1 package store-bought mini shells
- 1 cup fresh strawberries, sliced
- Optional: mint leaves for garnish
Step-by-Step Instructions
- Make the lemon posset: heat 2 cups heavy cream and 2/3 cup sugar in a saucepan over medium heat until it just simmers, stirring to dissolve sugar.
- Remove from heat, stir in 3 tbsp lemon juice and zest, then pour into small glasses; chill at least 2 hours until set.
- Prepare chocolate peanut butter hearts: melt 1 cup chocolate chips and 2 tbsp butter in a double boiler or microwave in short bursts, stirring until smooth.
- Stir in 1/2 cup peanut butter and 2 tbsp powdered sugar, spoon into heart molds or mini silicone molds, chill until firm, then unmold.
- Make mascarpone filling: whip 1 cup heavy cream to soft peaks, fold into a mixture of 8 oz mascarpone, 1/3 cup powdered sugar, and 1 tsp vanilla.
- Assemble tartlets: pipe or spoon mascarpone into shells, top with sliced strawberries and mint, and chill briefly before serving.
Serving Suggestions Three beautiful desserts for Mother’s Day | Femina.in
- Plate one of each dessert on a shared platter for a pretty trio.
- Dust the chocolate hearts with powdered sugar and add edible flowers for a romantic touch.
- Serve lemon posset with a shortbread cookie on the side for crunch.
- Pair the tartlets with a glass of sparkling wine or herbal tea.
- For a surprising contrast at a mixed menu, include a savory bite such as game day buffalo chicken dip for those who enjoy salty and sweet together.
Tips for Success Three beautiful desserts for Mother’s Day | Femina.in
- Chill fully: the posset and molded chocolates need firm chilling to hold shape.
- Use room-temperature mascarpone to avoid lumps when folding in whipped cream.
- Taste and adjust sweetness, especially with peanut butter and chocolate blends.
- Prep components ahead: possets and molded chocolates keep well refrigerated 2–3 days.
- Keep tart shells crisp by assembling close to serving time.
Variations
Here are a few easy ways to change it up:
- Make the posset raspberry by swapping lemon juice for 3 tbsp pureed raspberry and a touch of sugar.
- Swap peanut butter for almond butter in the chocolate hearts for a nutty twist.
- For a dairy-free option, use coconut cream instead of heavy cream and coconut-based mascarpone alternatives.
Lemon Posset, Chocolate Peanut Butter Hearts, and Mini Strawberry Mascarpone Tartlets
A delightful collection of three easy, make-ahead desserts perfect for Mother's Day celebrations. Featuring light lemon posset, rich chocolate peanut butter hearts, and creamy strawberry mascarpone tartlets, these treats are sure to impress.
Ingredients
Lemon Posset
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 3 tbsp fresh lemon juice
- 1 piece Zest of 1 lemon
Chocolate Peanut Butter Hearts
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 2 tbsp unsalted butter
- 2 tbsp powdered sugar (optional) for sweetness
Strawberry Mascarpone Tartlets
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 12 pieces mini tart shells or 1 package store-bought mini shells
- 1 cup fresh strawberries, sliced
- Optional: mint leaves for garnish
Instructions
Making the Desserts
- Make the lemon posset: heat 2 cups heavy cream and 2/3 cup sugar in a saucepan over medium heat until it just simmers, stirring to dissolve sugar.
- Remove from heat, stir in 3 tbsp lemon juice and zest, then pour into small glasses; chill at least 2 hours until set.
- Prepare chocolate peanut butter hearts: melt 1 cup chocolate chips and 2 tbsp butter in a double boiler or microwave in short bursts, stirring until smooth.
- Stir in 1/2 cup peanut butter and 2 tbsp powdered sugar, spoon into heart molds or mini silicone molds, chill until firm, then unmold.
- Make mascarpone filling: whip 1 cup heavy cream to soft peaks, fold into a mixture of 8 oz mascarpone, 1/3 cup powdered sugar, and 1 tsp vanilla.
- Assemble tartlets: pipe or spoon mascarpone into shells, top with sliced strawberries and mint, and chill briefly before serving.
Notes
Chill fully: the posset and molded chocolates need firm chilling to hold shape. Use room-temperature mascarpone to avoid lumps when folding in whipped cream. Taste and adjust sweetness, especially with peanut butter and chocolate blends. Prep components ahead: possets and molded chocolates keep well refrigerated 2–3 days. Keep tart shells crisp by assembling close to serving time.