Mimosa tiramisu is a variation of the classic and much-loved tiramisu but inspired by the mimosa cake which is a dessert symbol of Women’s Day. It’s a delicate and delicious dessert and also very beautiful to look at. Mimosa tiramisu is partly prepared like the original recipe because mascarpone is mixed with custard, but the ladyfingers are always soaked in coffee, and it finishes with a sprinkling of sponge cake cubes just like the classic mimosa cake. To make the cubes, I didn’t use sponge cake but some pound cakes I had at home, or you can use a ready-made sponge cake disc or make it yourself. I added some fresh blueberries, but if you don’t like them, you can also leave them out or replace them with strawberries. I guarantee that the result is fantastic, try it, and you’ll feel the delight. Now let’s see how to prepare the mimosa tiramisu recipe.
DON’T MISS THESE DELICACIES
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
THE RECIPE OF MIMOSA TIRAMISU A COLORFUL AND DELICIOUS DESSERT
- ladyfingers (as needed)
- 18 oz mascarpone
- coffee for soaking the biscuits
- a few blueberries
- a few mint leaves for decoration
- 1 cup milk
- 2 oz sugar
- 2 egg yolks
- 0.9 oz cornstarch
- flavoring (I used a few drops of vanilla)
- 1 package plain pound cakes (or a ready-made sponge cake disc)
Steps
HOW TO MAKE MIMOSA TIRAMISU
To make mimosa tiramisu, first prepare the custard. Heat the milk and in a saucepan, combine the egg yolks with sugar, cornstarch, and flavoring and mix. Add the milk, mix, and thicken over the fire. Once the custard is ready, cover it and let it cool. Meanwhile, prepare the coffee and cubes. I used plain pound cakes, remove the darker parts and cut into cubes, or take a ready-made sponge cake disc and cut into cubes, but you can also make it yourself if you wish. Once the custard is cold, add the mascarpone and mix well using an electric mixer.
Prepare a baking dish, I used a square container, soak the ladyfingers in coffee and cover the entire bottom of the dish, add a good amount of cream and sprinkle with cocoa, make another layer, and finally cover with the sponge cake cubes and decorate with blueberries and mint leaves.
HERE ARE SOME TIPS:
AS I ALREADY MENTIONED, I USED POUND CAKES TO MAKE THE SPONGE CAKE CUBES, BUT YOU CAN ALSO MAKE IT YOURSELF OR USE A READY-MADE SPONGE CAKE DISC. IF YOU WANT TO MAKE THE CREAM EVEN SMOOTHER, YOU CAN ADD WHIPPED CREAM
