The mimosa roll is a simple, fresh and showy dessert, used to celebrate International Women’s Day or to bring a light, springtime dessert to the table. It’s the rolled version of the classic mimosa cake: easier to prepare, quicker to fill and ideal even for those without much pastry experience.
The base is a soft sponge cake, elastic and delicate, which I baked and rolled immediately to keep the shape. Once cooled, it becomes the perfect shell to hold a soft and fragrant cream.
For the filling I chose an Italian chantilly, made by combining pastry cream and whipped cream: a light but stable cream, ideal for getting a compact roll that’s easy to slice. After unrolling the sponge cake, I filled it generously, then re-rolled it and let it rest to obtain the soft, airy mimosa effect.
The result is an elegant, bright and irresistible dessert, perfect for those looking for an easy mimosa roll, a quick mimosa dessert or a dessert that combines simplicity and beauty.
A recipe within everyone’s reach, that wins you over at first sight and at first bite. 😊
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Mother's Day, International Women's Day
Ingredients
SOFT MIMOSA ROLL WITH ITALIAN CHANTILLY CREAM
- 1 1/4 cups all-purpose flour
- 2/3 cups granulated sugar
- 6 eggs
- 1 teaspoon baking powder
- 5 egg yolks
- 2 cups milk
- 2.5 oz cornstarch
- 2/3 cups granulated sugar
- lemon zest
- 7 fl oz heavy cream (for whipping)
- as needed chocolate chips
Tools
SOFT MIMOSA ROLL WITH ITALIAN CHANTILLY CREAM
- 2 Baking sheets baking sheet
- 1 Hand mixer hand mixer
- 1 Parchment paper parchment paper
Steps
Separate the egg whites from the yolks.
Whip the egg whites until stiff peaks form and set aside.
Beat the yolks with the sugar until you obtain a light and fluffy mixture.
Add the sifted flour and baking powder, folding gently.
Fold in the whipped egg whites with slow upward movements.
Weigh the batter: pour about 14 oz into the oven baking sheet lined with wet and well-wrung parchment paper.
Pour the remaining about 7 oz into an 8×12 in pan, also lined with wet and well-wrung parchment paper.
Bake one sheet at a time at 392°F (conventional) for 12 minutes.
Remove the large sponge cake from the oven, invert it onto a sheet of wet and well-wrung parchment paper and remove the baking paper.
Roll gently and let cool completely.
Repeat the operation with the second sponge cake, but do not roll it: it will be used for the mimosa crumbs.
Beat the yolks with the sugar, then add the cornstarch.
Heat the milk with the lemon zest; remove the zest.
Pour the hot milk over the egg mixture, stir and return to the heat.
Cook until thickened, then let cool completely.
Whip the cream and fold it into the cold pastry cream to obtain a soft chantilly.
Unroll the large sponge cake.
Brush the surface with a little milk to keep it soft and spread an even layer of cream.
Add the chocolate chips.
Gently re-roll and spread a thin layer of cream over the outside of the roll.
Cut the second sponge cake into small cubes and distribute them over the surface for the mimosa effect.
Let rest in the refrigerator for at least 1 hour.
✨Tips
– For a fresher flavor you can add well-drained canned pineapple.
– Resting in the fridge improves compactness and slicing.
– If you want a denser mimosa effect, use very small crumbs.
❓FAQ (Questions & Answers)
How should I store the mimosa roll?
In the refrigerator, well covered, for 2–3 days. The chantilly keeps the dessert soft and fresh.
Can I prepare the mimosa roll in advance?
Yes, in fact it improves after a few hours of resting. You can fill it the day before and decorate it shortly before serving.
Can I use a different cream instead of chantilly?
Yes, pastry cream with stabilized whipped cream (diplomatic cream), lemon cream or a light ricotta cream all work well.
The sponge cake breaks when I roll it: what am I doing wrong?
It’s probably overbaked or you didn’t roll it while it was hot. It should be shaped immediately right after coming out of the oven.
