Mimosa Coffee and Ricotta
A delicious mimosa cake made with a coffee sponge cake, soaked with a cappuccino syrup, and a ricotta and cream frosting. The perfect dessert for Women’s Day on March 8th and beyond. By now, anyone who knows me well knows I have a weakness for mimosas, and over the years I’ve made many versions and plan to make many more 😊.
If you like mimosas, try these recipes as well:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Mimosa Coffee and Ricotta:
- 5 eggs
- 7 oz sugar
- 1 cup flour
- 3/8 cup potato starch
- 2 tbsp instant coffee
- Half packet baking powder
- 1 1/4 cups water
- 5 oz sugar
- 2 packets Cappuccino
- rum aroma
- 9 oz ricotta
- 5 oz sugar
- 1 cup whipped cream
- lemon zest
- chocolate chips
- vanilla
Steps
For the preparation of mimosa coffee and ricotta, watch the video HERE.
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Sponge Cake Preparation:
We mix the eggs, coffee, sugar, and whisk. We need to obtain a light and creamy mixture. We add the baking powder and the flour,
then blend at low speed. We put the obtained mixture in the mold. Bake at 350°F for about 50 min. Once cooked and cooled, cut off the crust
cut three equal discs. One disc is cut into cubes.
Syrup Preparation:
In a small pot, put the water, sugar, cappuccino, rum aroma
bring to a boil. Once ready, transfer to a container and let cool.
Cream Preparation:
Put the well-drained ricotta, sugar, lemon zest
mix. Add chocolate chips and whipped cream.
Assembly:
Place the first sponge cake disc, soak it. Add a layer of cream,
Place the second sponge cake disc, then soak it. Cover the entire surface with the remaining cream. Add the previously cut sponge cake cubes and decorate as desired!
Enjoy your meal
