Mimosa Tiramisù Recipe by Tuscan Women
The culinary immersion vacation program honors the women who make their culinary adventures unforgettable with a special variation on classic celebratory dessert.
March 8 is International Women's Day – Festa della Donna in Italy – and has been celebrated worldwide since 1909 recognizing the contributions of women in society and to promote awareness of women's suffrage and worker's rights. In Italy, the occasion is marked by honoring the incredible women in their lives, often with small bouquets of yellow mimosa flowers, whose delicate scent fills the early March air, symbolizing renewal and appreciation.
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Each year Tuscan Women Cook expresses their deep gratitude by honoring the women who have played an essential role in shaping their 25-year culinary journey. From the talented local women, nonne ("grandmothers") who lead their cooking classes to the chefs, sommeliers, merchants, hoteliers, vendors, guides, and translators who bring authentic Tuscan hospitality to life.
A beloved culinary tradition of Festa della Donna is the Mimosa Cake, a light and airy sponge cake inspired by the golden blossoms of the mimosa flower. Over the years, Italian chefs have improvised this classic with creations such as mimosa-flavored gelato, mimosa artichoke crostini, and even mimosa-flower jelly.
This year, Tuscan Women Cook is proud to introduce their own special tribute to this day: Mimosa Tiramisù. Their take on this celebratory dessert features tender sponge cake, fluffy pastry cream, and a delicate limoncello syrup, coming together in an ethereal creation that embodies the joy and elegance of the mimosa blossom.
Tuscan Women Cook invites you to celebrate Festa della Donna and the special women in your life with this delicious dessert.
Mimosa Tiramisù
Servings: 6
The golden mimosa blossom holds great significance in Italy. It symbolizes spring and is tied to the Festa della Donna (International Women's Day) and Festa della Mamma (Mother's Day), two special occasions that honor women. The classic Italian Mimosa Cake was created to serve on these holidays. It consists of a round sponge cake filled with pastry cream. Cubes of cake cover its surface so that it resembles a stem of mimosa flowers. Here we have adapted the traditional recipe to make a refreshing mimosa tiramisù, spiked with lemon zest and limoncello. While this dessert has three components, it is easy to master. You can even make the dessert ahead of time and keep it refrigerated for a couple of days before serving. This dessert would look stunning in a footed glass bowl, ready to serve to the special women in your life.
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Ingredients
For the sugar syrup
¾ cup water
½ cup granulated sugar
¼ cup limoncello
For the sponge cake
4 whole eggs
½ cup granulated sugar
pinch of salt
grated zest of half a lemon
¾ cup + 1 tbsp all-purpose flour
For the lemon cream filling
1 cup whole milk
grated zest of half a lemon
2 egg yolks
½ cup granulated sugar
3 tbsp all-purpose flour
¾ cup heavy cream
powdered sugar, as needed for garnish
Instructions
- Line a 9 x 13-inch baking sheet with parchment paper. Preheat the oven to 350°F.
- To make the sugar syrup, combine the water and sugar in a small saucepan over medium high heat. Bring the mixture to a boil. Reduce heat to a simmer. Cook until the mixture reduces by half its volume, for 2 to 3 minutes. Remove from the heat, add the limoncello. Cool completely before using.
- For the sponge cake, combine the eggs, sugar and salt in the bowl of a stand mixer fitted with the whip attachment. Whip on high speed until the mixture expands to three times its volume, for 3 to 4 minutes. Gently fold in the lemon zest and then the flour.
- Scape the batter into the prepared baking sheet. Use a spatula to spread the batter out evenly. Bake until light golden brown, for 10 to 12 minutes. Cool on a wire rack. When cool, flip the sponge cake over onto a sheet of parchment paper. Then peel off the paper on the bottom. Use a serrated knife to cut the cake into thin strips then into small cubes.
- For the lemon cream filling, place the milk and lemon zest in a small saucepan over low heat. Place the egg yolks and sugar into a medium size bowl. Beat them together with a wire whisk until the mixture is lightened and lemony in color. Whisk in a small amount of the heated milk. Add the remaining milk then return the mixture to the saucepan.
- Cook the milk and egg mixture over medium heat whisking constantly until it thickens, for 4 to 6 minutes. Scrape the cooked custard into a clean bowl. Cover with plastic wrap so that it touches the surface of the custard. Let cool then refrigerate.
- Whip the cream until stiff peaks form. Fold half of it into the cooled lemon custard. Then fold the remaining whipped cream into the lightened mixture. Keep refrigerated until ready to use.
- To assemble the mimosa tiramisù, select 4 or 6 individual serving bowls or glasses. Place several cubes of sponge cake in the bottom of each bowl. Brush the sponge cake generously with the sugar syrup. Cover with a layer of lemon cream filling. Repeat with another layer of sponge cake and lemon cream ending with a layer of cubed sponge cake. Serve immediately dusted with powdered sugar. Or cover it lightly and keep the desserts refrigerated until ready to serve. They will keep for 2 to 3 days.
Recipe and photo credit www.TuscanWomenCook.com
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Since its inception, Tuscan Women Cook has been more than a cooking program"it's been a gateway to the authentic Tuscan lifestyle. Families, couples, friends, and solo adventurers have embraced the opportunity to cook alongside local nonne ("grandmothers"), dine at family-owned trattorias, and taste wines from celebrated Tuscan vineyards.
Tuscan Women Cook's week-long program runs during the months of May, June, September, and October. Spaces for the 2025 season are filling quickly but a few spots are still available.
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