Elevated Ambrosia Salad (Print Version)

A refined blend of citrus, nuts, marshmallows, and bourbon-infused whipped cream chilled to perfection.

# What You’ll Need:

→ Fruit & Nuts

01 - 2 cups mandarin orange segments, drained if canned
02 - 1 cup pineapple tidbits, drained (optional)
03 - 3/4 cup toasted pecans, coarsely chopped
04 - 1/2 cup sweetened shredded coconut

→ Cream & Flavoring

05 - 1 cup heavy whipping cream
06 - 2 tablespoons powdered sugar
07 - 1 to 2 tablespoons bourbon, to taste
08 - 1 teaspoon pure vanilla extract

→ Marshmallows

09 - 2 cups mini marshmallows

# How to Make It:

01 - In a large mixing bowl, gently combine mandarin oranges, pineapple tidbits if used, toasted pecans, and shredded coconut.
02 - In a separate chilled bowl, whip heavy cream with powdered sugar, bourbon, and vanilla extract until soft peaks form.
03 - Fold the whipped cream gently into the fruit and nut mixture until evenly coated.
04 - Fold in the mini marshmallows to combine uniformly.
05 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
06 - Serve cold, optionally garnished with extra pecans or a sprinkle of shredded coconut.

# Additional Tips::

01 -
  • It comes together in 20 minutes, which means you can make it the morning of a dinner party and forget about it until the moment you need it.
  • The bourbon is optional but transforms it from "good" to "where did you find this?" without anyone needing to know your secret.
  • It's the kind of dessert people actually remember, which is rare for a salad that's technically made of marshmallows.
02 -
  • The whipping cream must be cold and whisked in a chilled bowl, or you'll end up with something that looks deflated and tastes watery instead of cloud-like.
  • Don't fold everything together more than a minute before serving or chilling, or the whipped cream will break down from all the liquid released by the fruit.
03 -
  • If the whipped cream breaks or looks grainy while you're folding, it's already over-mixed; stop immediately and serve it a little looser—it still tastes good.
  • Chill your mixing bowl in the freezer for 10 minutes before beating the cream; it makes the difference between cream and almost-butter.
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