Low-Carb “Limoncello” Mousse

1. In a small jar, combine lemon zest and vodka. Cover tightly and let stand at room temperature overnight or for a couple of days.

2. When ready to make the dessert, press the mixture of the lemon zest and vodka carefully through a strainer. A tea-strainer works well.

3. In a deep and narrow bowl, beat the egg whites until stiff peaks form.

4. In a medium bowl, combine the mascarpone, sweetener and the “Limoncello” fluid (i.e. the lemon zest infused vodka). Beat until smooth.

5. Carefully fold in the beaten egg whites.

6. Serve immediately.