Delicious Italian Mimosa Roll Dessert for Women’s Day

The Italian Mimosa Cake Roll is a soft sponge cake wrapped around a lemony custard-style cream, then showered with golden sponge cubes. This makes it look like the mimosa flowers Italians associate with International Women’s Day. It’s light, bright, and celebratory, making it perfect for a family lunch or a Women’s Day get-together.

What Is Italian Mimosa Cake Roll?

Mimosa desserts are inspired by Torta Mimosa, a classic Italian celebration cake decorated with tiny sponge pieces to resemble mimosa blossoms. This roll takes the same idea and makes it easier to slice, share, and serve, so no tall layer cake drama is required. You bake two sponges, and one becomes the roll, while the other becomes the mimosa confetti on the outside.

Pro Tips for the Best Mimosa Roll

• Whip the eggs properly as you’re building the sponge’s structure with air. Beat until the mixture is pale and thick, which is what keeps the cake fluffy instead of flat.
• When adding flour, use a spatula and gentle folds. Overmixing knocks out the air and makes the sponge dense.
• Press cling film directly onto the surface to prevent a skin, then cool before spreading so it doesn’t melt the sponge.

Frequently Asked Questions

Why is my sponge cake cracking when I roll it?

Cracking usually happens when the sponge is slightly overbaked or allowed to cool too long before rolling. If tiny cracks happen, the whipped cream and sponge cubes are basically an edible concealer.

What can I use instead of gelatin?

If you need a substitute, you can try a vegetarian gelling agent like agar-agar, but it behaves differently and sets more firmly and quickly. Another option is skipping gelatin and using a thicker pastry cream, but the roll may be softer and more likely to ooze when sliced.

How do I get neat slices without squishing the roll?

Chilling is a great option, and slice only after the roll has had time to firm up in the fridge. Use a long serrated knife and clean it between cuts with warm water, then wipe dry. Also, don’t press straight down and use a gentle sawing motion.

Can I add fruit or a different flavor?

Absolutely, this roll loves a remix. You can fold berries into the cream, or add a thin layer of lemon curd. Just keep additions light so the roll still holds its shape. If adding juicy fruit, increase chilling time so the filling stays stable.

How to Store Italian Mimosa Cake Roll

Store the finished roll in the refrigerator, covered, for up to 3 days. If possible, add the sponge cubes close to serving time for the freshest texture, though they’ll still hold up well overnight. Avoid leaving it at room temperature for long, because the cream will soften.

How to Make Italian Mimosa Cake Roll

Step 1

Step 1

In a large bowl, beat the eggs, sugar, and honey with an electric mixer until fluffy. Then, mix in the flour.

In a large bowl, beat the eggs, sugar, and honey with an electric mixer until fluffy. Then, mix in the flour.

Step 2

Step 2

Weigh and split the batter into 550g and 250g. Pour the 550g portion into a 40x30cm tray lined with parchment paper and bake at 180°C/360°F for 15 minutes.

Weigh and split the batter into 550g and 250g. Pour the 550g portion into a 40x30cm tray lined with parchment paper and bake at 180°C/360°F for 15 minutes.

Step 3

Step 3

In a saucepan, bring the milk to a boil, and remove from the heat.

Pour the 250g portion into a 28x22cm tray lined with parchment paper. Bake at 180°C/360°F for 15 minutes.

Step 4

Step 4

In a bowl, whisk egg yolks and sugar until the sugar dissolves. Add cornstarch and lemon zest, mixing until smooth and lump-free.

In a saucepan, bring the milk to a boil, and remove from the heat.

Step 5

Step 5

Pour the hot milk into the yolk mixture while whisking.

In a bowl, whisk egg yolks and sugar until the sugar dissolves. Add cornstarch and lemon zest, mixing until smooth and lump-free.

Step 6

Step 6

Return everything to the saucepan and cook over heat, stirring until it thickens into a custard. Remove from heat and transfer to a bowl.

Pour the hot milk into the yolk mixture while whisking.

Step 7

Step 7

Add the fresh cream and mix to combine.

Return everything to the saucepan and cook over heat, stirring until it thickens into a custard. Remove from heat and transfer to a bowl.

Step 8

Step 8

Pour the gelatin mixture into the custard bowl and whisk until fully incorporated.

In a small bowl, mix gelatin powder with water and let it sit for a few minutes to bloom.

Step 9

Step 9

Roll the sponge from the long side into a tight, neat log. Wrap in cling film and chill for 60 minutes.

Add the fresh cream and mix to combine.

Step 10

Step 10

Cut into slices and serve.

Pour the gelatin mixture into the custard bowl and whisk until fully incorporated.

Step 11

Step 11

Cover with cling film, touching the surface, and let it cool.

Step 12

Step 12

Place the large sponge on a cutting board and spread the cooled cream evenly over it.

Step 13

Step 13

Roll the sponge from the long side into a tight, neat log. Wrap in cling film and chill for 60 minutes.

Step 14

Step 14

Cover the chilled roll with whipped cream. Cut the small sponge into tiny cubes, then press them all over the roll.

Step 15

Step 15

Cut into slices and serve.