How to Make a Zesty Mascarpone and Orange Dessert

Looking for a quick and refreshing treat that’s bursting with citrus flavor? This Mascarpone and Orange Spoon Dessert is the perfect no-bake indulgence—creamy, zesty, and ready in minutes. Whether you’re entertaining or simply craving something light and elegant, this dessert delivers with minimal effort and maximum taste. And if you’re in the mood for more refreshing recipes, don’t miss our ZaaZaa Avocado Smoothie—a creamy, energizing blend that’s just as easy to make

Ingredients

For the layers:

• 1 organic orange
• Cantucci (or other biscotti), to taste
• Dark chocolate chips, to taste
• Sliced almonds, to taste

For the mascarpone cream:

• 1 ½ cups (350 g) mascarpone cheese
• 0.4 cup (85 g) sugar
• 3.4 tablespoons (50 g) water
• 3 egg yolks
• 1 vanilla bean

Mascarpone and Orange Dessert Recipe: Step-by-Step :

To prepare the mascarpone and orange spoon dessert, start by gently piercing an organic orange with a knife, then place it in a saucepan filled with water. Cook the orange over medium heat for about 30 to 40 minutes, turning it occasionally until it becomes soft and fragrant. While the orange is simmering, begin preparing the sugar syrup by adding the measured water to a separate saucepan—this will be used later to sweeten the mascarpone cream.

Add the sugar to the water, stir gently, and heat the mixture until it reaches a temperature of 237°F to 239°F (114°C to 115°C), using a kitchen thermometer to monitor it accurately.

When the syrup reaches 219°F (104°C), place the egg yolks in a mixing bowl and begin beating them with an electric whisk. Once the syrup reaches its target temperature of 237°F–239°F (114°C–115°C), slowly pour it in a thin stream over the yolks while continuing to whisk. Keep beating until the mixture becomes light, fluffy, and slightly cooled. Add a spoonful of this whipped mixture to the mascarpone in a separate bowl to gently temper it, stirring until smooth.

Next, add the remaining egg yolk mixture to the mascarpone and continue mixing with the electric whisk until you achieve a smooth, creamy texture. Scrape the seeds from the vanilla bean, add them to the cream, and blend briefly again to evenly infuse the flavor.

Transfer the mascarpone cream to the refrigerator and let it chill for about 10 minutes. Meanwhile, remove the cooked orange from the saucepan and blend it into a smooth purée using an immersion blender.

You should end up with a smooth, creamy texture; if it’s too thick, gently loosen it by adding a little of the reserved cooking water. Next, take an 8 oz dessert glass and pipe a layer of mascarpone cream using a piping bag fitted with a star tip. Then, using a piping bag without a tip but with a small opening, add small dots of the orange purée on top as desired.

Finish the layer by sprinkling dark chocolate chips and roughly crumbled cantucci. Repeat the process with another identical layer, beginning again with the mascarpone cream.

Add another layer of the orange cream, then top it off with chocolate chips, crumbled cantucci, and sliced almonds. Your mascarpone and orange spoon dessert is now ready to enjoy!

Tips :

For a sweeter orange cream, increase the amount of water used to cook the orange. If you prefer a more bitter, intense flavor, reduce the water slightly.

This mascarpone and orange spoon dessert is a delightful combination of creamy texture and refreshing citrus flavor. Easy to prepare and visually elegant, it’s perfect for any occasion—whether a casual treat or a special celebration. Enjoy this simple yet impressive dessert that’s sure to satisfy your sweet cravings with every spoonful.

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