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Cooking + Entertaining

Mimosa roll: the easy and delicious dessert recipe for Women’s Day

Mimosa roll: the easy and delicious dessert recipe for Women’s Day

He mimosa roll it’s a dessert inviting and delicious, perfect for bringing to the table as a happy ending to a meal on the evening of March 8 or for serving on a special occasion in the company of friends. This is the simplified variant of the cake of the same name, symbol of Women’s Day, consisting of a soft base of lemon-scented biscuit dough, richly filled with pastry cream and whipped creamthen topped with biscuit cubes that will simulate flower buds, as in the classic recipe.

For an impeccable result, it is essential to respect the cooking time (which should not exceed ten minutes) and quickly roll the base, obtained by working the eggs with the sugar and the flour, as soon as it comes out of the oven: this way it will not break when assembling the entremets and when cold it will be soft and supple.

Here we spread the roll, after having soaked it with a few spoonfuls of rum, with a homemade diplomatic cream. If you wish, you can enrich it with crumbled cocoa beans or wild strawberries, or you can replace it with whipped cream or lemon cream, white chocolate ganache, camy cream or another filling of your choice. choice.

If there are also children among the guests, instead of rum you can use a drop of sweetened milk or orange juice while, in the case of adults only, you can opt for an alcoholic limoncello or a bergamot syrup.

Find out how to prepare the mimosa roll by following the step-by-step procedure and tips. If you liked this recipe, try other ideas for Women’s Day like mimosa cupcakes or mimosa truffles.

How to prepare the mimosa roll

Prepare the cookie dough: break the eggs in a bowl, add the sugar 1 and whip with an electric whisk until the mixture is light and fluffy. Then flavor with the grated lemon zest and add a pinch of salt.

Add sifted flour 2 and incorporate it gently, and with movements from bottom to top, so as not to disassemble the compound.

Divide the resulting dough into two 40 x 28 cm rectangular moulds, lined with parchment paper, and level the surface with a spatula 3. Bake at 190°C, in static mode, and cook for 10 minutes; then take the biscuit out of the oven and carefully remove the parchment paper.

Using a clean sheet of parchment paper, tightly wrap 1 cookie dough shell 4 and let cool.

Cut the remaining biscuit into regular cubes 5: you will need it for the final seal.

Prepare the cream: put the yolks in a bowl, add the sugar 6 and a pinch of salt, and work vigorously with a hand whisk.

Stir in the cornstarch 7.

Pour the milk into a heavy-bottomed saucepan, along with the lemon zest and bring almost to a boil, then add the egg yolks and sugar mixture 8 and leave to cook over high heat, until a thick cream is obtained.

Spread the custard obtained in a baking dish, cover with a transparent film on contact 9put in the fridge and let cool.

After the standing time, transfer the now cold cream to a bowl, add the cream tenpreviously whipped until stiff, and mix gently with a spatula.

Roll out the cookie dough and moisten it with the rum; then fill with the diplomatic cream (keep some aside for finishing) and distribute it evenly over the base 11.

Roll the cookie dough tightly, starting from the long side, into a cylinder 12.

Spread the surface with the rest of the diplomatic cream and cover it with the biscuit cubes 13 kept away.

Leave to cool in the freezer for about 1 hour, then place the mimosa roll on a tray, garnish with a few mint leaves 14 and serve.


The mimosa roll can be stored in the refrigerator, in an airtight container or covered with transparent film, to 2 days massive.

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