Single-serving mimosa dessert is an easy spoon dessert, ideal for both an end of dinner or a buffet for parties or dinners. The single-serving mimosa cake is ideal to serve for International Women’s Day, but not only, because this dessert is good all year round. The spoon mimosa dessert can be prepared in advance and stored in the refrigerator until use, great both cold and at room temperature. You can prepare the sponge cake following my recipe, but if you’re in a hurry or don’t feel like making sponge cake, you can buy it ready-made, as many bakeries or shops prepare it fresh for sale, or you can also find it at the supermarket. To fill the single-serving mimosa cakes, I used mixed berries, but you can also choose to prepare it with just one type, perhaps with only blueberries or only raspberries. To serve the single servings you can use either small glasses for finger food, or dessert cups depending on what you have available. Now let’s see how to make the single-serving mimosa dessert and if you try it let me know. Barbara
Here are other delicious single-serving desserts to try:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the single-serving mimosa dessert
- Sponge cake
- to taste Limoncello
- to taste Mixed berries
- Limoncello custard
Tools
- Glasses
- Glasses
How to prepare the single-serving mimosa dessert
Let’s start preparing the single-serving mimosa dessert with a spoon, first prepare the sponge cake, if you want you can follow my recipe, otherwise you can buy it ready-made. You can also prepare the sponge cake the day before.
Clean the berries, wash them and let them dry on a sheet of paper towel. Prepare the limoncello custard following the recipe you can find HERE, you can also prepare it in advance and store it in the refrigerator until it’s time to assemble the glasses.
Take a sponge cake disc and remove all the dark parts from the edges and bottom if you’re not using the center part, you should only have light sponge cake left. Cut squares slightly larger than the bottom of your glasses and place them at the bottom. If you are using round-bottom glasses, obviously cut discs of the appropriate size.
Moisten the sponge cake with limoncello, add a tablespoon of limoncello custard, and place some berries on top of the custard.
Now cut the sponge cake into cubes about 0.4 inches or break it into small pieces and place it on top of the berries. Now the single-serving mimosa dessert is ready but let it rest in the refrigerator for at least 1 hour before serving.
How to store the single-serving mimosa dessert
Store it in the refrigerator for 2 days
