The Mimosa Roll with Cream and Sour Cherries is a cute dessert to prepare for occasions like International Women’s Day or Mother’s Day, but also for spring celebrations. The execution is very easy, just make a sponge cake, a cream that, in this recipe, is made with milk chocolate and mascarpone, canned fruit, and the dessert is done.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Microwave, Electric Oven
- Cuisine: Italian
- Seasonality: International Women's Day, Mother's Day
- Energy 601.42 (Kcal)
- Carbohydrates 56.02 (g) of which sugars 41.93 (g)
- Proteins 10.63 (g)
- Fat 39.42 (g) of which saturated 19.90 (g)of which unsaturated 12.35 (g)
- Fibers 1.52 (g)
- Sodium 124.45 (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 (large)
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 2.5 tbsp sunflower oil
- 3.5 tbsp water
- 1 vial vanilla flavoring
- 1 tbsp sugar (to sprinkle when taken out of the oven)
- 7 oz milk chocolate
- 8.8 oz mascarpone
- 3.5 oz canned sour cherries
- 3.5 tbsp sour cherry syrup
- 1 tbsp powdered sugar
- 4 canned sour cherries
Tools
- Kitchen Scale
- Bowl
- Electric Whisks
- Parchment Paper
Steps
Preheat the oven to 350 degrees Fahrenheit. Separate the egg yolks from the whites into 2 bowls. Add sugar to the bowl with the yolks and beat with electric whisks until creamy. Add the oil and using the whisks, pour in the water. Sift the flour into the mixture gradually and fold it in. Whip the egg whites until stiff peaks form and gently fold them into the batter using a spatula.
Pour the mixture into a baking tray lined with parchment paper, level it well, and bake in the middle of the oven. Bake for 13 minutes, then remove, sprinkle with a little sugar, and invert onto another sheet of parchment paper. Trim 1 cm off the edges and 4 inches from the longer side, cut these trimmings into cubes.
Place the chopped chocolate in a bowl and melt it in the microwave or in a bain-marie. Add mascarpone and stir until a cream forms. Moisten the cake base with the cherry syrup, spread half of the cream over it, and place chopped cherries (remove pits if any).
Using the parchment paper, roll up the cake and spread the remaining cream around it. Cover with the sponge cake cubes and dust with powdered sugar. Decorate with a few cherries as desired.
Storage
The Mimosa Roll with Cream and Sour Cherries should be kept cool and consumed within 2 – 3 days
FAQ
What can be used instead of sour cherries?
You can use canned peaches cut into pieces and use the syrup for soaking.
Isn’t baking powder used?
Being like a sponge cake, it’s not needed, but you can use it if you want. I’ve used it in some rolls.
