The mascarpone mimosa cups are a delightful single-serving dessert, perfect for Women’s Day and great as a Sunday dessert. A sponge cake filled with a wonderful mascarpone cream.
- Portions: 5 Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Women's Day, All seasons
Ingredients
- 7 oz Sponge cake (Store-bought)
- 1 cup Mascarpone
- 5 tbsp Sugar
- 2 eggs (Alternatively: 3/4 cup (200 ml) heavy cream)
- 1/3 cup Pineapple juice
Tools
- 5 Serving glasses
- 1 Hand whisk
- 2 Bowls
Steps
Let’s see how to prepare the cups.
You can also make the sponge cake yourself; the recipe and procedure are available on the blog in the desserts section. First, prepare the cream: in a large bowl whip the yolks with the sugar until they become pale and foamy. Then add the mascarpone, mixing with the whisk. Beat the egg whites until stiff peaks form and gently fold them into the mascarpone mixture from the bottom up so as not to deflate them. Take the ready-made sponge cake and cut it into small cubes — choose the size according to your preference; reserve some crumbs by breaking part of it finer. Take the glasses and create a first layer of sponge cake cubes and moisten them a little with the pineapple juice or a bit of milk, then add a generous layer of mascarpone cream. Repeat the layers up to the rim of the glass and cover the top layer of cream with the crumbled sponge cake to achieve the mimosa effect. Refrigerate the cups for at least 1 hour before serving. Serve with one or two small mint leaves.
Notes
In this version there is only pineapple juice, but you can also add pineapple pieces or strawberries if you like.
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FAQ (Questions and Answers)
Can I use ladyfingers (savoiardi) instead of sponge cake?
Certainly — you can use ladyfingers or even small loaf cake slices. Logically, loaf cake pieces work better for the mimosa effect.
