Ingredients:

  • 8 oz full-fat cream cheese, softened to room temperature
  • 7 oz marshmallow crème
  • 1/2 cup plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 1/2 tsp freshly grated orange zest
  • 1 tbsp fresh lemon juice

Instructions:

  1. Temper the cheese: Place your 8 oz of cream cheese on the counter for at least 60 minutes until it reaches roughly 18°C. Note: Cold cheese is the primary cause of lumps.
  2. Aerate the base: Beat the cream cheese in a medium bowl using an electric mixer for 3 minutes until it looks like smooth frosting.
  3. Incorporate the yogurt: Add the 1/2 cup of Greek yogurt and continue beating for another 60 seconds.
  4. Prepare the citrus: Zest half an orange and squeeze 1 tbsp of lemon juice into a small ramekin.
  5. Add the aromatics: Pour the vanilla, lemon juice, and orange zest into the cheese mixture.
  6. Fold the marshmallow: Add the 7 oz of marshmallow crème. Use a spatula to gently fold it in until no white streaks remain.
  7. Final whip: Give it one last 10 second pulse with the electric mixer to ensure total homogeneity.
  8. Chill and set: Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.
  9. Garnish and serve: Just before serving, sprinkle a tiny bit of extra zest on top until it smells like a citrus grove.