8 sprigs fresh mint, for garnish Lemon curd, for garnish, optional Raspberry sauce, for garnish, optional Chocolate straws, for garnish, optional Directions Step 1: Place eight 2 1/2-inch diameter-by-3-inch-tall pastry ring molds on a parchment paper lined baking sheet; set aside. Step 2: In the bowl of a stand mixer fitted with a whisk attachment on medium high speed, whip 1 pound mascarpone cheese, 1/2 cup sugar, 2 tablespoons Limoncello liqueur and the zest of one lemon until creamy, about 10 minutes. Add 1 cup heavy cream and whip until soft peaks form, about 3 to 4 minutes. Step 3: Using a pastry bag or spoon, divide mousse mixture between ring molds and freeze several hours or until firm.