Tiramisu Mimosa lemon, although in the family I coined the laughable neologism 'Mimosamisù'. As you know, CAKE MIMOSA is one of the most beloved and typical spoon cakes of Italian pastry. Consumerism has relegated it to a symbolic role: sweet to celebrate March 8, The Women's Day.
To those of you who love Mimosa cake regardless of the day, but they're afraid to approach a layered cake that looks seemingly complex, I dedicate this easy and amazing variation. Is, Alternatively, you can try MIMOSA SWEET ROLL or the MODERN MIMOSA TART: you will still make a great impression, I assure you.
Needless to say, you will have to do virtually all the steps necessary to prepare the CAKE MIMOSA, but you don't have to assemble it and decorate it: the part that scares many. In this single-portion version of the Mimosa cake, flavored with lemon, I made a diplomatic lemon cream (custard with added whipped cream). A sponge cake with lemon and a wet one with limoncello. For decoration, I used my beloved sage leaves, as in the classic Mimosa cake. Alternatively, you can also sprinkle the glasses with very little icing sugar.
The tiramisu Mimosa with lemon has a fresh and delicious taste, the slightly alcoholic wet makes it even more aromatic. Once you have prepared the ingredients, you simply have to alternate them into layers in a glass. The single-portion dessert, as the Sicilian Cassata THE GLASS oryet the TIRAMISU’ PUMPKIN BY THE GLASS, it's always a great solution. Especially if you have numerous guests, whether you're planning a buffet or a party. Or just, if you don't trust much of your skills as home pastry chefs. At this point, I'll leave you reminding you to take a look at all my Recipes TIRAMISU’ (in a broad sense I mean spoon cakes with a cookie base, a wet and a cream). And I wish you good day!
- FOR SPONGE CAKE:
4 whole eggs
90 grams of flour 00
100 grams caster sugar
a pinch of fine salt
zest of half organic lemon zest
- FOR DIPLOMATIC CREAM LEMON:
250 ml whole milk
2 egg yolks
20 grams of flour 00
50 grams caster sugar
the zest of a grated organic lemon
150 ml of cream
25 grams icing sugar
- FOR THE LINGO WET:
100 grams caster sugar
200 milliliters of water
60 milliliters of limoncello
Preparing the Mimosa tiramisu is quick and easy, you just have to do three simple steps.
We prepare the WET: put the water with sugar in a saucepan, bring to a boil and, when the liquid has shrunk by a third, turn off the fire and add the limoncello. Let the wet cool completely.
For the SPONGE CAKE, whip the whole eggs with sugar and a pinch of salt. When the mixture is tripled in volume, add the grated lemon zest and then the sifted flour, incorporating it gently with a spatula. Line a baking tray with baking paper and pour the dough into it. Spread the dough with a spatula at a thickness of no more than one centimeter. Bake the sponge cake at 180 degrees for 8 minutes or until golden brown. Remove from oven and allow to cool. When the sponge cake will be cold, Flip it over and gently remove the parched paper. Cut it into strips and then into very small cubes.
For DIPLOMATIC CREAM with LEMON you must first prepare the custard. Beat the egg yolks with sugar until the mixture is whitish. Add the sifted flour and stir to mix it. Put the milk and lemon zest in a saucepan and heat. When the milk is hot, pour it flat flat on the egg mixture, sugar and flour, stirring quickly. Then pour the cream into a saucepan and cook, stirring constantly, until it's dense. Cover the cream with clinging food film and leave to cool completely. Whip the cream with the sugar and add it to the cold cream, stirring with a spatula until the two compounds are perfectly combined.
Place a layer of spanish bread cubes on the bottom of each bowl or glass, wet with the limoncello wet and cover with the diplomatic lemon cream. Make another layer of sponge cake, wet and cover with other cream. So one last layer of sponge cake cubes. Decorate the lemon Mimosa tiramisu as you like, even with a little icing sugar, but only before serving. Keep the cake in the refrigerator. It keeps well for 3 days at most. Bon appétit!