The indulgent version with Alchermes liqueur and double cream
The Mimosa Cake English Trifle is the perfect meeting of two great classics:
the delicacy of the mimosa and the bold character of the English trifle with Alchermes and chocolate cream.
Spectacular, creamy and irresistible… it’s a cake that wins you over at the first cut 💛
Also try these mimosa recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Portions: 10/12
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
pan 8-9 in
- 5 eggs
- 1 cup sugar
- 1 cup + 1 tbsp all-purpose flour (type 00)
- 6 tbsp + 1 tsp potato starch
- Half sachet (≈1 tsp) baking powder
- 2 eggs
- 2.5 cups milk
- 1/2 cup cornstarch
- 3/4 cup sugar
- lemon zest
- vanilla
- 7 oz pastry cream
- 2 oz dark chocolate
- 1/4 cup unsweetened cocoa powder
- to taste Alchermes liqueur
Steps
To prepare the Mimosa Cake English Trifle watch the video HERE.
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Let’s prepare the sponge cake (pan di Spagna)
Beat the eggs with the sugar until you obtain a pale, frothy and creamy mixture.
Add the sifted flour, potato starch and baking powder, folding them in gently at low speed or with a spatula.
Pour the batter into the pan lined with parchment paper and bake at 356°F for 50–60 minutes.
Let it cool completely.
Once cold, remove the crust.
Cut the sponge cake into three equal layers.
Cut one of the layers into cubes for the final decoration.
Let’s prepare the cream
In a small saucepan mix the eggs, sugar and cornstarch.
Add the milk and mix.
Add the lemon zest and the vanilla.
Bring to the heat, stirring continuously until the cream thickens.
When ready, transfer about two-thirds of the cream into a bowl, cover with cling film touching the surface and let cool.
Into the remaining cream add the dark chocolate and the unsweetened cocoa powder.
Stir well until you obtain a smooth chocolate cream.
Transfer this into a bowl and let cool as well.
Assemble the cake
Place the first layer on a serving plate.
Saturate with Alchermes liqueur.
Spread a layer of chocolate cream.
Cover with the second layer.
Soak again with Alchermes.
Coat the entire cake with the pale pastry cream, leveling well including the edges.
Decorate with the sponge cake cubes to create the classic mimosa effect.
Put in the refrigerator for at least 3-4 hours before serving.
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✨ Result
A soft, creamy Mimosa Cake English Trifle with the aroma of Alchermes and the irresistible contrast between classic cream and chocolate cream.
Elegant, rich and perfect to amaze 💛
storage:
🧊 Storage
The Mimosa Cake English Trifle keeps in the refrigerator for 2–3 days, covered with cling film or under a cake dome.
Being filled with cream, it is important to keep it chilled at all times.
Take it out of the fridge 20–30 minutes before serving so it becomes soft and creamy at the right texture.
You can prepare it the day before: resting improves texture and flavor.
Freezing the already assembled cake is not recommended. If necessary, you can freeze only the unfrosted sponge cake for up to 1 month.
FAQ (Questions & Answers)
Can I replace the Alchermes?
Sure, you can use sweetened milk, vanilla syrup or orange juice for a non-alcoholic version.
Can I add whipped cream to the custard?
Yes, you can lighten the cream by folding in whipped cream for a softer texture.
Can it be frozen?
It’s better to freeze only the sponge cake. The already filled cake is not ideal for freezing.
