Orange Creamsicle Summer Pudding

This Orange Creamsicle Summer Pudding transforms simple ingredients into a showstopping dessert that captures the nostalgic flavor of those beloved frozen treats we all remember from childhood. The combination of tangy orange and creamy vanilla creates a refreshing summer dessert that looks as impressive as it tastes.

I first made this for a summer garden party and watched as guests kept returning for second helpings. The bright citrus flavor balanced with creamy mascarpone has now become my signature warm weather dessert.

Ingredients

• Gelatin powder: Ensures the pudding holds its shape when unmolded for that wow factor
• Mascarpone cheese: Provides a silky richness that elevates this beyond ordinary pudding
• Orange zest: Offers intense citrus flavor with aromatic oils from the outer peel
• Ladyfingers: Create the perfect spongey structure while soaking up the vibrant orange flavor
• Orange liqueur: Adds depth and complexity look for Cointreau or Grand Marnier for best results
• Mandarin orange slices: Provide bursts of juicy sweetness throughout the dessert

Step-by-Step Instructions

Prepare The Gelatin Base:

Add cold water to a small bowl and sprinkle the gelatin powder evenly across the surface. Allow it to sit undisturbed for 5 full minutes until it becomes translucent and spongy. Microwave briefly just until melted but not hot – a quick 15-20 seconds should do it.

Create The Creamy Filling:

Beat cream cheese thoroughly until completely smooth with no lumps whatsoever. This initial step ensures your final texture will be silky. Add mascarpone, sugar, zest, lemon juice, vanilla, orange liqueur, and heavy cream then beat for a full 3-4 minutes until the mixture becomes noticeably lighter in both color and texture. Incorporate the melted gelatin with another minute of mixing ensuring it distributes evenly throughout.

Assemble The Bowl:

Line your bowl carefully with plastic wrap extending well beyond the edges since these will be folded over later. Spray with nonstick spray to prevent sticking. Prepare the orange soaking liquid by dissolving orange gelatin in boiling water and adding cold orange juice. The temperature balance here is important for proper ladyfinger soaking.

Create The Structure:

Dip each ladyfinger for precisely 30-40 seconds – the timing matters as too short leaves dry spots while too long causes disintegration. Arrange soaked ladyfingers along the bowl sides creating a container for your filling. Pour the orange mascarpone mixture into the ladyfinger-lined bowl smoothing the top carefully. Cover with remaining soaked ladyfingers.

Set And Unmold:

Fold overhanging ladyfingers across the top trimming if needed for a flat surface. Cover with plastic wrap, place a plate on top, and weigh down with a can. This crucial step compresses everything into a cohesive form. Refrigerate at least 6 hours preferably overnight for flavors to meld and structure to set. Unmold by inverting onto a serving platter and removing plastic wrap.

Garnish And Serve:

Top with freshly whipped cream, arrange mandarin orange slices artfully, and add mint leaves for color contrast. Slice into wedges revealing the beautiful layered interior.

Pin it

This recipe reminds me of my grandmother who always kept orange creamsicles in her freezer during summer visits. The first time I served this at a family gathering my uncle immediately recognized the flavor and smiled with nostalgia. That connection between food and memory is why I love recreating classic flavors in new forms.

Make-Ahead Options

This summer pudding actually improves with time as the flavors meld and intensify. You can prepare it up to 24 hours before serving making it perfect for entertaining. The complete dessert stays fresh in the refrigerator for up to 3 days though the ladyfingers may soften slightly over time. For the freshest presentation add the whipped cream mandarin orange slices and mint leaves just before serving.

Perfect Substitutions

If mascarpone proves difficult to find substitute with an equal amount of cream cheese mixed with 2 tablespoons of heavy cream. No orange liqueur on hand? Vanilla extract with a tablespoon of orange juice concentrate works beautifully. Fresh oranges can replace canned mandarins simply segment carefully removing all pith and membrane. For a shortcut version premade pound cake slices can stand in for ladyfingers though the texture will be denser.

Pin it

Serving Suggestions

This orange creamsicle pudding pairs wonderfully with additional fresh berries on the side particularly raspberries or blackberries which offer color contrast and complementary flavors. For an adult gathering consider serving alongside glasses of Prosecco or mimosas to enhance the citrus notes. During hot summer days a scoop of vanilla ice cream alongside each slice creates a delightful temperature contrast.

Historical Context

This dessert draws inspiration from traditional English summer puddings which typically feature bread encasing berry fillings. Our creamsicle version modernizes the concept with the beloved American popsicle flavor that became popular in the 1920s. The orange and vanilla combination has remained a nostalgic favorite for generations making this elegant transformation particularly special for summer gatherings.

Frequently Asked Questions

→ Can I make this Orange Creamsicle Pudding ahead of time?

Yes, this dessert is perfect for making ahead! It requires at least 6 hours of refrigeration time, but can be prepared up to 24 hours in advance. The flavors actually develop better with time.

→ What can I substitute for orange liqueur?

If you prefer not to use alcohol, you can substitute the orange liqueur with additional orange juice, orange extract, or simply omit it. The dessert will still have plenty of citrus flavor.

→ Can I use fresh mandarin oranges instead of canned?

Fresh mandarin segments can be used, but canned mandarins are recommended as they're more consistent in sweetness and texture. If using fresh, ensure they're very ripe and sweet, and remove all membrane and seeds.

→ How do I prevent the ladyfingers from getting too soggy?

The key is to soak the ladyfingers for just 30-40 seconds. They should absorb the liquid but still maintain their structure. If they start to fall apart, reduce the soaking time for the remaining cookies.

→ What's the best way to unmold the pudding?

Ensure the pudding has chilled for at least 6 hours. Place the serving platter upside down over the bowl, then quickly but confidently flip both together. A gentle shake may help release the pudding. Slowly remove the bowl and carefully peel away the plastic wrap.

→ Can I freeze this dessert?

This pudding doesn't freeze well as the texture of the mascarpone cream and ladyfingers would change significantly upon thawing. It's best enjoyed fresh after the proper chilling time.