Mimosa Roll (Rotolo Mimosa) – A Delightful Italian Dessert
Category: Sweets
Servings: 10
This Mimosa Roll is a beautifully light and fluffy Italian dessert that will impress your guests with its delicate layers, creamy filling, and elegant presentation. Named after the vibrant yellow mimosa flowers, this dessert features a spongy biscuit base wrapped around a luscious, velvety custard cream, decorated with edible flowers and golden biscuit crumbs that resemble the mimosa flower petals. A perfect choice for special occasions or festive celebrations!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 200g |
| Eggs | 8 |
| Granulated sugar | 280g |
| Wildflower honey | 20g |
| Egg yolks | 5 |
| Whole milk | 500g |
| Cornstarch (maizena) | 65g |
| Granulated sugar (for cream) | 175g |
| Fresh cream (liquid) | 20g |
| Gelatin sheets | 8g |
| Lemon zest | 1 |
| Fresh cream (liquid for topping) | 150g |
| Edible flowers | To taste |
Instructions
1. Preparing the Sponge Cake (Pasta Biscotto):
Start by preparing the biscuit dough. In the bowl of a stand mixer, combine the eggs and granulated sugar. Mix them on medium speed until the mixture becomes light and fluffy. Gradually sift in the all-purpose flour through a fine mesh strainer, folding it gently into the egg-sugar mixture with a whisk until smooth.
2. Baking the Biscuit:
Preheat the oven to 200°C (392°F) in static mode. Prepare two 40×30 cm baking trays by greasing them and lining them with parchment paper. Pour the batter evenly into the prepared trays, spreading it out with a spatula. Bake for 12 minutes or until the surface is golden and a toothpick comes out clean. Once baked, allow the sponge to cool.
3. Making the Pastry Cream (Crema Pasticcera):
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and smooth. Sift in the cornstarch, and mix it thoroughly into the egg mixture. In a saucepan, heat the whole milk and lemon zest over medium heat until it begins to simmer. Gradually pour a small amount of hot milk into the egg mixture while whisking to temper the eggs. Once the egg mixture is warm, pour it back into the saucepan with the remaining milk. Cook over low heat, stirring continuously, until the mixture thickens into a creamy custard. Remove from the heat and transfer to a cold bowl to cool.
4. Incorporating Gelatin into the Cream:
Soak the gelatin sheets in cold water for about 5 minutes. In a small saucepan, heat 20g of fresh cream until warm, and dissolve the gelatin sheets in the cream. Stir until fully dissolved, then pour this mixture into the cooled pastry cream, mixing thoroughly. Set aside.
5. Assembling the Mimosa Roll:
Once the biscuit has cooled, carefully flip it onto a piece of parchment paper and peel off the baking paper. Trim the edges to create a neat rectangle. Place the biscuit with the lighter side facing up. Spread the cooled pastry cream evenly over the surface of the biscuit using a spatula.
6. Rolling the Biscuit:
Starting from one long side of the biscuit, carefully roll the sponge into a tight log, using the parchment paper to guide you. Once rolled, transfer the log to a concave mold to maintain its shape. Trim any dark edges from the biscuit and slice it into strips. Cut the strips into small 1×1 cm cubes for decoration.
7. Final Touches:
After the roll has rested, place it on a cutting board and trim the ends for a clean finish. In a separate bowl, whip 150g of fresh cream until stiff peaks form. Spread this whipped cream evenly over the surface of the rolled biscuit, creating a smooth layer.
8. Decorating the Mimosa Roll:
Press the small biscuit cubes into the whipped cream, making sure they stick well to create the signature mimosa flower effect. Garnish with edible flowers for an elegant touch. The Mimosa Roll is now ready to be served!
Serving Suggestions
Serve the Mimosa Roll chilled for a refreshing and elegant dessert. Its light texture and delicate flavor will make it a favorite among your guests. Perfect for holidays, birthdays, or any special event, this dessert brings a festive touch to your table.
Nutritional Information
Note: Nutritional values are approximate and may vary based on exact ingredient measurements and serving sizes.
| Nutrient | Per Serving (1/10th of Recipe) |
|---|---|
| Calories | 320 kcal |
| Protein | 6g |
| Carbohydrates | 50g |
| Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 160mg |
| Sodium | 60mg |
| Fiber | 1g |
| Sugars | 35g |
Tips for the Best Mimosa Roll
- Freshness of Ingredients: Ensure that the eggs and cream are fresh for the best texture and flavor in your custard and sponge.
- Filling Consistency: Allow the pastry cream to cool completely before spreading it on the biscuit to ensure it doesn’t melt the sponge.
- Storage: Store the Mimosa Roll in the refrigerator for up to 2 days. Make sure it is covered to prevent it from drying out.
This Mimosa Roll is a delightful dessert that combines delicate textures and rich flavors, perfect for impressing your guests at any celebration. Enjoy the process of creating this gorgeous treat, and watch as it becomes a beloved addition to your dessert repertoire!
