This is where my Mimosa in a Glass with Strawberries was born. Simple, quick, spectacular — perfect for any occasion and loved by everyone.
You know that moment when the craving for an elegant dessert collides with little time available (or a few leftovers in the pantry)?
Discover the recipe for Mimosa in a Glass with Strawberries. A spoon dessert with lemon pastry cream, perfect for elegantly recycling leftover cake or ladyfingers.
Forget the long hours spent decorating a whole cake: this spoon version is the perfect synthesis of refinement and practicality.
The secret? A velvety lemon-scented pastry cream that embraces the freshness of strawberries, all enclosed in a soft sponge cake shell.
Why you’ll love this recipe:
It’s a brilliant solution to give new life to scraps of sponge cake or those forgotten ladyfingers at the back of the cupboard.
“Wow” effect… Served in a clear glass, the color layering immediately makes it a dessert fit for a special occasion.
The contrast between the lemon’s acidity and the fruit’s sweetness makes it very light and perfect to finish a spring dinner.
Whether you’re celebrating a special day or simply want to treat yourself, this “seemingly complicated” dessert will make you shine with minimal effort.
What’s your secret for reusing leftover cake?
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, International Women's Day
- Energy 425.50 (Kcal)
- Carbohydrates 78.11 (g) of which sugars 56.66 (g)
- Proteins 13.65 (g)
- Fat 8.49 (g) of which saturated 4.27 (g)of which unsaturated 4.01 (g)
- Fibers 1.07 (g)
- Sodium 213.80 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (room temperature)
- 2/3 cup granulated sugar ((≈120 g / 4.2 oz))
- 1 cup 00 flour (or all-purpose flour) (or 1/2 cup flour + 1/2 cup potato starch (for an even more "cloud-like" texture))
- 1 pinch salt
- lemon (grated lemon zest)
- 2 cups milk ((≈500 ml))
- 3 eggs
- 2/3 cup granulated sugar ((≈120 g))
- 1/2 cup 00 flour (or cornstarch) (or cornstarch for a silkier texture (≈60 g))
- 1 lemon (zest only, organic if possible)
- to taste strawberries
- leaves mint (optional)
- to taste powdered sugar
- 1/4 cup granulated sugar ((≈50 g))
- 1/3 cup water ((≈100 ml))
- 2 tbsp lemon liqueur (Limoncello, but you can also use strawberry juice)
Tools
- 6 Glasses
- Saucepan
- Piping bags
Steps
Mimosa in a Glass with Strawberries
If you don’t have cake scraps available, here’s how to prepare a perfect base in a few steps. The trick? Beat the eggs for a long time!
In a stand mixer or with electric beaters, whip the eggs with the sugar and salt for at least 15 minutes.
The mixture should become pale, foamy and able to “write” (i.e., hold its shape when you lift some).
Add the grated lemon zest.
Sift the flour (and potato starch if using) and fold it in by hand with very gentle upward motions so you don’t deflate the mixture.
Pour into a buttered and floured pan and bake in a conventional oven preheated to 356°F (180°C) for about 25–30 minutes.Turn the sponge cake out onto a rack and let it cool before cutting.
Heat 2 cups (500 ml) of milk with the lemon zest.
In a large saucepan, whisk 3 whole eggs with 2/3 cup (≈120 g) of sugar by hand until you have a homogeneous mixture.
Pour the hot milk slowly into the egg mixture, whisking constantly. Cook over low heat until the cream thickens.
Transfer the cream to a bowl and cover with plastic wrap touching the surface to prevent a skin from forming.
Wash the strawberries and cut them into small dice.
Cut your sponge cake (or leftover cake) into cubes about 1/2–3/4 inch (1–2 cm). Keep the smallest, finer crumbs separate for the final effect.
To make the dessert irresistible, I recommend a non-alcoholic strawberry soak: toss the strawberry cubes with 1 tablespoon of sugar and the juice of half a lemon.
Let rest for 20 minutes and use the syrup that forms at the bottom to lightly moisten the base in the glass.
For the limoncello soak… In a small saucepan, combine the 1/3 cup (100 ml) water and the 1/4 cup (50 g) sugar.
Bring to a boil and let simmer for 2–3 minutes until the sugar is completely dissolved (creating a light syrup).
Turn off the heat and add the Limoncello. Stir well.Alternatives ……
Maraschino: Use the same quantities as for the limoncello. The marasca cherry flavor pairs divinely with strawberries.
Alchermes: If you want the sponge cake to become a bright red (creating a stunning color contrast in the glass), use Alchermes. It is less acidic than limoncello and very fragrant.Take clear glasses and create the layers:
Sponge cake (lightly moistened). A spray or a light brush is enough.
A generous layer of lemon cream.
A handful of diced strawberries.
Repeat for a second round until you reach the rim.
Cover the last layer of cream with the reserved sponge cake crumbs, creating a little yellow dome.
Dust with powdered sugar, add a strawberry cut into a fan and a sprig of mint.
Ready to serve
Tips
If you have last-minute guests, this recipe is a lifesaver. You can prepare the cream the day before: it will be even firmer and tastier!
Make sure the pastry cream is completely cold before assembling the glass. If it’s still warm, it will melt the sugar from the strawberries and make the sponge cake too soggy.
If you want an even lighter cream (almost like a cloud), once cold you can fold in two tablespoons of leftover whipped cream. You’ll get a quick Diplomatic Cream.
Cut the strawberries into very small, even cubes. In a spoon dessert, ingredient size must be proportionate to the spoon to ensure a perfect tasting.
If you use slightly dry cake scraps, slightly increase the amount of soak. If you use a fresh, moist cake, the soak may not be needed at all: the cream and the strawberry juice will do the rest.
Curiosities
When pouring the cream into the glass, use a piping bag or a teaspoon with great care. The glass edges must remain clean to perfectly show the colored layers.
Don’t forget the green (mint). It’s the complementary color to the red of the strawberries and makes the dish visually pop.
Storage
In the Refrigerator
The dessert should rest in the fridge for at least 1–2 hours before serving. This allows the flavors to meld and the sponge cake to absorb moisture from the cream and the soak.
It keeps well for up to 1–2 days.
Cover the glasses with plastic wrap (without touching the decoration) or use airtight containers. This prevents the cream from absorbing odors from other foods in the fridge.
⚠️ Caution with Strawberries
Strawberries are the most delicate element. Over time they tend to release water and lose their firm texture.
If you plan to eat the dessert the next day, I suggest adding the final decoration (the fan strawberry and the mint) and the powdered sugar only just before serving. This will keep the dessert looking fresh and dry.
What to avoid
Freezer: I strongly discourage freezing. The pastry cream would lose its silky structure and strawberries, once thawed, would become mushy and watery.
Do not leave the dessert out of the fridge for more than 30–40 minutes, especially in warm weather, to guarantee the safety of the cream (made with whole eggs).
FAQ (Questions & Answers)
I don’t eat strawberries — what do you suggest?
This base also works with other fruits, such as blueberries in summer or canned peaches in winter.
Lactose-free cream?
You can get the same creaminess as the classic version by substituting cow’s milk with these alternatives:
Lactose-free milk: It’s the best choice to keep the taste identical to the original recipe. Being slightly sweeter, you might reduce the sugar to 100–110 g.
Almond milk: Pairs wonderfully with lemon and strawberries, adding a delightful toasty note. Choose unsweetened almond milk.
Rice or oat milk: These are lighter and more neutral, perfect if you want lemon to be the only protagonist.
“When using plant milk, the cream may be slightly less thick. I recommend adding 5–10 g extra cornstarch to ensure the consistency in the glass is perfect and stable.”Gluten-free
If you make the sponge cake at home, substitution is very simple and the result is even lighter:
Use 120 g of rice flour or a mix of 1/2 cup rice flour and 1/2 cup potato starch.
The advantage: Gluten-free sponge cake tends to be very spongy, making it perfect for absorbing the soak and cream in the glass.
Quick alternative: There are excellent gluten-free ladyfingers commercially available that hold their shape perfectly.
2. The Pastry Cream
Your recipe with whole eggs and cornstarch is already naturally gluten-free!
Just make sure the cornstarch packaging shows the crossed-ear symbol to avoid cross-contamination.
3. Pay attention to the soak
If you use an alcoholic soak like Limoncello, always check that the liqueur is certified gluten-free (most are, but it’s good to specify for safety).
