Orange Creamsicle Summer Pudding
This take on an Italian-inspired summer pudding features the nostalgic flavors of orange creamsicle. We dip ladyfingers in an orange juice and gelatin mixture and arrange them around a bowl to create a dome, which we fill with a light and refreshing mixture of mascarpone cheese, whipped cream cheese, orange zest, orange liqueur, and mandarin orange segments. Serve with whipped cream, more mandarin oranges, and a sprig of mint for a pop of color!
6 hr 45 min
6 hr 45 min
6 hr 45 min
6 hr 45 min
for 8 servings
Orange Mascarpone Cream
- ¼ cup cold water (60 mL)
- 1 packet gelatin powder
- 4 oz cream cheese (110 g), room temperature
- 8 oz mascarpone (225 g), room temperature
- ⅓ cup granulated sugar (65 g)
- 1 tablespoon orange zest
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
- 1 tablespoon orange liqueur
- 1 tablespoon heavy cream
- ½ cup Mandarin orange slices (75 g), canned, drained, and halved lengthwise
- nonstick cooking spray
- 1 box orange flavored gelatin powder
- 1 cup boiling water (240 mL)
- 1 ½ cups orange juice (360 mL), cold
- 24 ladyfingers, divided, alessi brand
- whipped cream
- ⅓ cup Mandarin orange slices (85 g), canned, drained
- fresh mint leaf
- Calories 445
- Fat 19g
- Carbs 59g
- Fiber 1g
- Sugar 37g
- Protein 9g
Estimated values based on one serving size.
- Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15–20 seconds, or until the gelatin is melted.
- Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1–2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3–4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
- Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
- In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1–2 minutes. Add the orange juice and stir to combine.
- Submerge 3 ladyfingers at a time in the orange juice mixture for 30–40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
- Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
- Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
- When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
- Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
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