Bicolor Cream with Orange

Reserve 4 tablespoons of powdered sugar and place the rest in a medium saucepan, along with the orange juice and cornstarch

Bring to a simmer, whisking constantly, until a smooth cream forms

Transfer to a bowl and let cool, covered with plastic wrap to prevent formation of a skin

In a stand mixer, beat the egg whites until they form soft peaks

Add the reserved powdered sugar slowly, without stopping to beat, until stiff peaks form

Set aside

In another stand mixer bowl, whip the heavy cream until stiff peaks form

Fold in the beaten egg whites, mixing delicately and distributing evenly among four individual serving cups

Top with orange cream, refrigerate for at least 3 hours, and serve

417 calories per serving