Creamy Orange Dessert Sauce

This recipe is one of those little gems that you have in your back pocket in case of emergencies…a dessert emergency!

You have guests coming tonight/tomorrow/next week(?) and no time to make anything. Barely enough time to go to the store. Well, I’ve got you covered!

As you run through the supermarket, grab a tub of mascarpone cheese and an orange. Plus the confectioner’s sugar that you have at home in the cupboard, and that’s it! Orange Dessert Sauce! See my video in the recipe below to see how easy it is to make!

Grab a few punnets of berries, or pavlova shells (or both!) or even a premade cake – add this orange cream and dessert is sorted!

How do you make this Creamy Orange Dessert Sauce? Just mix it all together! No need for whipping, the mascarpone is already lovely and thick – then add sugar, orange rind and juice = sauce.

Do you want a thick cream to dollop for the pav, or would you like a thinner, pourable sauce that you can drizzle maybe? Simple – just adjust the amount of orange juice!

Enjoy!

Lee-Ann ♥

PS If you are looking for a gorgeous Berry Fruit Salad recipe to pair this Orange Dessert Sauce with then check out my Mixed Berry Fruit Salad with Mint. A perfect match!

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Creamy Orange Dessert Sauce

Creamy Orange Dessert Sauce - a fast and simple orange dessert cream sauce with only 3 ingredients. No whipping, just a quick mix and you're done!

Course Dessert, Sweet Treat, Sauce/Condiment

Cuisine Modern Australian

Keyword orange dessert sauce

Total Time 5 minutes

Servings 4

Calories Per Serve 261 kcal

Author Lee-Ann

Ingredients

• 250 g mascarpone approx 3/4 cup
• 1 tblsp icing sugar / confectioners sugar sifted
• finely grated zest & juice of 1 orange

Instructions

1. In a small bowl, mix together mascarpone (straight from the fridge) and sugar by hand with a spoon until just combined (see notes).

2. Mix in orange zest, then add orange juice 2 tsp at time until you reach your desired consistency.

3. Keep refrigerated until needed.

Recipe Video

Recipe Notes

If the mascarpone is whisked too much you run the risk of it splitting or curdling. This can also happen if it gets warm. 

I recommend using the mascarpone straight from the fridge, I haven't tried a brand yet that wasn't soft enough to mix immediately. Once you have the consistency you want, refrigerate until it's needed.

Looking for the perfect fruit salad to dollop this beautiful cream on? Check out my Mixed Berry Fruit Salad with Mint - a match made in fruity creamy heaven!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*