The gluten-free mimosa in a glass are a modern, refined reinterpretation of the classic mimosa cake. A spring dessert, bright and spectacular, evoking the flower symbolic of Women’s Day, but in an individual, practical and elegant portion.
Soft layers of gluten-free sponge cake, velvety custard flavored with lemon and vanilla, lactose-free, and a shower of golden cubes on top: every spoonful is a perfect balance between lightness and indulgence.
They are ideal when you want to prepare a dessert:
gluten-free
lactose-free
easy to portion
perfect to prepare in advance
And above all, they are an elegant alternative to the classic whole mimosa cake to be sliced.
Why choose mimosa in a glass? Compared to the traditional mimosa cake, the glass version offers several advantages: you don’t need to cut perfect slices, it’s ideal for buffets or dinners with guests, it holds its structure better, it’s easier to store and lends itself to creative variations.
Also, the glass presentation highlights the layers and makes the dessert even more inviting.
If you love the classic version and want to prepare a show-stopping cake to bring to the table, also check out our Lemon Mimosa Cake, Gluten-Free and Lactose-Free, complete with all the detailed steps for a tall and very fluffy result. Recipe here
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Discover other recipes for desserts in a glass
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 2 Hours
- Portions: 6Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 3 pcs eggs
- 1/2 cup granulated sugar
- 1/2 cup gluten-free rice flour
- 2 1/2 tbsp gluten-free cornstarch
- 1 pinch salt
- 1 pcs vanilla bean
- 1 cup soy milk (gluten-free)
- 3 pcs egg yolks
- 1/4 cup granulated sugar
- 1 1/2 tbsp gluten-free cornstarch
- 1 1/2 tbsp rice starch (gluten-free)
- 1 pcs vanilla bean
- lemon zest
- 1 1/2 cups pastry cream
- 1/2 cup plant-based whipping cream
Tools
- 3 Bowls
- 1 Stand mixer
- 1 Baking pan
- 6 Glasses
Steps
Whip the eggs in a stand mixer or with an electric hand mixer together with the sugar, the salt and the flavorings.
The mixture should be fluffy, pale and foamy; it will take about 12–15 minutes.Gently fold in by hand with a spatula, using upward motions, the sifted flour and cornstarch little by little.
Pour the batter into a previously buttered (or oiled) and floured pan of about 9 inches.
Bake in a static (conventional) oven preheated to 338°F for 30–35 minutes, do the toothpick test.Split the vanilla bean and scrape out the seeds. Alternatively, grate the lemon zest into the milk.
Heat the soy milk with the empty vanilla bean pod.
In a bowl whisk together the yolks, the sugar, the vanilla seeds and finally the starches.
Once the milk reaches a boil, add the egg mixture to the soy milk.
Cook for about 1 minute, stirring with a whisk.
Remove from heat and pour into a cold bowl. Cover with cling film directly on the surface and cool in an ice bath. Transfer to the refrigerator until ready to use.Pour the cream into a bowl and whip with an electric mixer at high speed until the cream is glossy and semi-whipped.
Pour 1/3 of the semi-whipped cream into the bowl with the custard and mix with a whisk to loosen the mixture and make it homogeneous.
Then add another 1/3 of the cream, but fold in with a spatula using upward motions so as not to deflate it.
Once incorporated, add the remaining cream using the same method.
Keep refrigerated covered with cling film directly on the surface until use.Cut the sponge cake into cubes.
Place a layer on the bottom of each glass.
Add the cream.
Repeat with a second layer.
Finish with small golden cubes on top for the “mimosa” effect.
Refrigerate at least 2 hours before serving.
WARNING: consult the Italian Celiac Association guide and read ingredient labels carefully to ensure they do not contain gluten contamination.
How to get perfect, fluffy layers
Do not compress the sponge cake too much.
If you want more moisture, lightly brush with lemon syrup.
Use a piping bag to distribute the cream evenly.
Lighter variation
You can reduce the sugar or use a baking-friendly sweetener such as erythritol in the same quantities for both the sponge and the custard.
You can also lighten the cream by using only plant-based milk without adding cream.
Storage
Keep refrigerated for 2 days, well covered.
They are also perfect when prepared the day before: resting improves the texture.
FAQ (Questions & Answers)
Can I prepare the mimosa in a glass the day before?
Yes, in fact they are even better after a few hours of resting in the refrigerator.
Can they be frozen?
It’s better to avoid freezing to prevent compromising the texture of the cream.
Can they be made lactose-free?
Yes, just use lactose-free or plant-based milk and cream as in the recipe.
How long do they keep?
Up to 2 days in the refrigerator, well covered.
When to serve them?
Mimosa in a glass are ideal for:
Women’s Day
Spring birthdays
Elegant buffets
Refined end-of-meal desserts
The bright yellow color makes them perfect to celebrate spring.
The gluten-free mimosa in a glass represent the perfect meeting of tradition and modernity. They keep all the charm of the classic mimosa cake, but with the practicality and elegance of single portions.
A dessert that celebrates spring, delicacy and the desire to share special moments, without giving up lightness and the reassurance of a gluten-free recipe 💛
💛 Discover all our Gluten-Free Mimosa Desserts
If you love the mimosa cake, don’t miss the other soft, elegant and gluten-free versions:
Lemon Mimosa Cake, Gluten-Free and Lactose-Free – Complete recipe, fragrant and perfect for any occasion
Classic Mimosa Cake, Gluten-Free and Lactose-Free – The traditional, fluffy version for Women’s Day
Citrus Mimosa Roll, Gluten-Free – An original, fresh and easy-to-serve variant
💡 Click each recipe to discover how to make spectacular mimosa desserts to amaze at the table!
