Mimosa roll

The mimosa roll is a spring dessert that takes inspiration from the mimosa cake, famous for its decoration that resembles the delicate yellow flowers of the mimosa. It is an elegant and delicious dessert, perfect for celebrating March 8th or other special occasions.

Ingredients

• 4 eggs
• 120 g of sugar
• 120 g of type 00 flour
• 1 pinch of salt
• Grated zest of 1 lemon
• 1 sachet of vanillin or vanilla extract
• For the custard cream:
• 500 ml of milk
• 4 egg yolks
• 150 g of sugar
• 50 g of type 00 flour or cornstarch
• Grated zest of 1 lemon
• For the decoration:
• 200 ml of whipping cream
• Icing sugar (to taste)

Preparation

1. Start with the biscuit dough for the roll. Preheat the oven to 180 °C and line a rectangular tray with parchment paper.
2. In a bowl, whip the eggs with the sugar until they are frothy and light. Add the grated lemon zest and vanillin.
3. Sift the flour with a pinch of salt and gently fold it into the egg mixture using a spatula with bottom-to-top movements to avoid deflating the mixture.
4. Pour the dough into the tray, level it with a spatula, and bake for about 10-12 minutes or until golden and firm to the touch.
5. Once cooked, overturn the biscuit onto a sheet of parchment paper sprinkled with icing sugar, roll it up on itself with the help of the paper, and let it cool.

For the custard cream:

1. Heat the milk with the lemon peel in a saucepan until it is almost boiling.
2. In a bowl, beat the egg yolks with the sugar until they are light and frothy. Add the sifted flour and incorporate well.
3. Pour the hot milk through a strainer onto this mixture, stirring quickly to prevent lumps.
4. Put everything back on the heat and cook over medium heat, continuing to stir until the cream thickens.
5. Transfer the cream to a bowl, cover with clingfilm in contact and let it cool completely.

Assembly:

1. Gently unroll the now cold biscuit, spread a uniform layer of custard cream over it, and roll it up again.
2. Whip the cream and use part of it to cover the roll.
3. With the rest of the cream, you can create little fluffs that will imitate the mimosa flowers and distribute them over the roll.
4. For a final touch, sprinkle with icing sugar before serving.

Curiosity

This variation of the mimosa cake was born from the desire to simplify the realization while maintaining the delicate and festive aesthetic of the original dessert. The name “mimosa” supposedly comes from the soft and colored appearance of the preparation that resembles the plant of the same name, a symbol of Women’s Day.