March 8 is the perfect occasion to celebrate women with a refined and delicate dessert: the mimosa cake in a glass. An elegant alternative to the classic version, ideal for serving a showy and indulgent dessert in convenient single portions.
Soft layers of sponge cake intertwine with a velvety pastry cream, made even lighter and more enveloping by whipped cream. All topped with small golden cubes that recall the soft mimosa flowers.
An easy-to-make dessert with great impact, perfect to make this day or any other occasion special! Let’s discover the recipe together.
- Difficulty: Easy
- Cost: Medium
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- Sponge cake (Pan di Spagna)
- Pastry cream (crema pasticcera)
- Heavy cream (whipping cream)
- Soaking syrup
- Powdered sugar
- Canned fruit in syrup
- Mimosa confetti / yellow sprinkles
Tools
- Bowls
- 1 Whisk (hand whisk)
- 1 Saucepan
- Glasses
Preparation of the mimosa cake in a glass
Prepare the sponge cake — you can make it the day before so it has time to dry out a bit. (You can also buy pre-sliced sponge cake at the supermarket, but the satisfaction is in making it yourself).
You can follow the recipe HEREPrepare the pastry cream and whip the cream, then gently fold them together (creme madame). If you prefer, you can add pieces of canned fruit and reserve the syrup for the soaking liquid.
For the pastry cream recipe click HEREIf you want to make the soaking syrup, you can do it in different ways:
– by heating water and sugar in a small saucepan;
– by heating water, sugar and lemon/orange peel in a small saucepan (about 7/8 cup water — approximately 200 ml — and 3/4 cup sugar — approximately 150 g);
– by heating water and sugar in a small saucepan with the addition of a splash of liqueur;
– by using the syrup from canned fruit.I preferred to prepare the syrup with water, sugar and the fragrant lemon and orange peels.
1. Cut the sponge cake into cubes, removing the darker outer crust.
2. Place a layer of cubes on the bottom of the glasses.
3. Lightly moisten with the prepared syrup.
4. Add a layer of cream.
5. Repeat until the ingredients are used up, finishing with dry cubes.
6. Dust with powdered sugar.
Chill in the refrigerator for at least one hour before serving.
For an extra touch, you can add:
– Yellow sprinkles that resemble mimosa flowers.
– Fresh fruit such as strawberries or pineapple.
– A pinch of cocoa powder for a flavor contrast.The mimosa cake in a glass is an elegant and versatile dessert, perfect for celebrating March 8 or any other special occasion. Easy to prepare and visually striking, it wins over with its softness and balanced flavors. Whether you make the sponge cake from scratch or choose a quicker alternative, the result will always be indulgent and refined. Try it and surprise your guests with a dessert that blends tradition and originality!
Notes, variations and customizations
If you prefer a more intense flavor, add a teaspoon (1 tsp) of vanilla extract or a splash of limoncello to the soaking syrup.
Canned fruit can be replaced with fresh strawberries or diced pineapple for a fresher touch.
If you don’t have time to make the sponge cake, you can use ladyfingers (savoiardi) or another type of soft cookie.
Storage
The mimosa cake in a glass keeps in the refrigerator for about 2 days, covered with plastic wrap or stored in airtight containers.
Freezing is not recommended because the cream may lose its texture once thawed.
FAQ – Mimosa cake in a glass
Can I prepare the mimosa cake in a glass in advance?
Yes, you can prepare it a few hours ahead and keep it in the fridge. In fact, resting helps the flavors meld together better.
Does the sponge cake have to be homemade?No, you can buy it ready-made, but homemade has a better texture and more authentic flavor.
Can I replace the liqueur in the soaking syrup?
Of course! You can use fruit syrup, orange juice, or milk for a non-alcoholic version.
What fruits can I use?
Pineapple, strawberries, canned peaches, or any fruit that pairs well with the cream.
How long does it keep?
It stays in the refrigerator for about 2 days if well covered. Freezing is not recommended.
Can I use another type of cream?
Yes, you can try Chantilly cream or mascarpone cream for a richer variation.
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