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A few drops of lemon essential oil transform this basic mascarpone into something bright and vibrant—the perfect addition to desserts like Tiramisu (where a lemony mascarpone shines against rich coffee and rum flavors) or our <a href="https://www.chefsteps.com/activities/strawberry-shortcake">strawberry shortcake</a>. Though some recipes may call for lemon zest to brighten up a traditional mascarpone, we prefer to avoid the mess and go straight to the source: lemon oil is made by simply cold-pressing the lemon peel, so you get all the natural flavor without the fuss of a grater (and without wasting whole lemons). For this recipe, simply add sugar, kosher salt, and lemon oil to the mascarpone, transfer the mixture into a piping bag, and use liquid nitrogen to freeze it. If you don’t have access to liquid nitrogen, just pipe the mixture into a pan and place in the freezer until hardened. 
 
Essential oils can be easily found at any natural foods store, and you can swap out the lemon for other essential oils to modify the recipe for various dishes.