The mimosa dessert in a glass was a last-minute idea to create a dessert suitable for celebrating International Women’s Day.
Usually, families find it easier to eat together for dinner, so I thought of it specifically for an after-dinner.
When everyone, husband, wife, and children (if not dining out), dine all together, a sweet ending to the meal like this one to finish a working day… is just right!!!
You need to prepare a few things to make these super delicious cups, but if you get going, you will make it in the right time.
I thought of garnishing them with strawberries as they are starting to appear around.
Let’s get to work, and you can help yourself with the step-by-step photos.
If you replicate this recipe or others on my blog, feel free to send me your photos. If you like, I’ll post them on my fb page in your name.
Approx. 412 Kcal per glass
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 2 Hours
- Portions: 6 cups
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Spring, International Women's Day
Ingredients to Make Mimosa Dessert in a Glass
- 5.3 oz All-purpose Flour
- 3 medium eggs
- 3.5 oz Sugar
- 1 packet Vanillin
- 1 tsp Baking Powder (optional)
- 5 fl oz Rum
- as needed Water
- 4 Egg Yolks
- 2.8 cups Whole Milk
- 3 tbsps Sugar
- 3 tbsps Cornstarch
- 1 packet Vanillin (or 1 tsp liquid vanilla)
- 6 Strawberries
Tools
- 6 ice cream cups
Preparation of Mimosa Dessert in a Glass
Prepare the sponge cake by whipping the egg whites until stiff and the yolks with the sugar, then combine the two mixtures by gently folding in the flour, vanilla, and baking powder until all ingredients are incorporated.
Grease and flour a high-sided pan approximately 8 inches in diameter and pour in the mixture, bake in a preheated oven at 350°F for about 25-30 minutes, checking the baking.
Once cooked, take out of the oven and let cool.
Take a pot and add the eggs, sugar, vanilla, cornstarch, and milk, mix well with a whisk.
Place on medium-low heat and stir often with a whisk, being careful not to let it stick.
It will be ready when bubbles appear, and when stirring, the cream detaches from the pot. Taking it with a spoon will show the thickness.
It should not be too liquid.
Once cooked, let it cool and store in the refrigerator, covering it with plastic wrap in contact with the cream for at least 1 hour before use.
Take the sponge cake and cut the top to remove the darker part, then divide it in half to create two layers, if the sponge cake is very high, make 3 layers.
Separately, prepare the rum with a bit of water to dilute it, and place it in a bottle, even an empty water bottle will work.
Take 6 ice cream cups or whatever will hold your dessert, cut 6 small disks with a pastry cutter to cover the bottom of the cups, soak the disks with the rum mixture, then place the pastry cream in a piping bag and cover the surface.
Place another sponge cake layer, soak with the rum mixture, cover again with the pastry cream.
Finally, crumble some of the remaining sponge cake, adding a bit of yellow coloring while mixing well (there should still be crumbs) and sprinkle it on the cups to create the mimosa effect.
Refrigerate the cups for at least 30 minutes before serving, and when it’s time to serve them, we’ll make our cups even more beautiful by taking 6 strawberries, removing the stems, and washing them. Each strawberry will be sliced, making sure the base remains intact, and placed on each cup for a ready dessert.
