How to make the mimosa roll

First of all, make the basic dough following the procedure found in: BISCUIT DOUGH

As you can see, the ingredients are identical, in this case you will have to use 1 and a half doses, this is because a part of the dough must be poured into a classic 20 x 30 pan, previously covered with baking paper just as indicated in the link.

and the remaining part should be placed in a separate pan, which you prefer is about 18 – 20 cm, it is important that it is perfectly lined with baking paper and the final dough has a thickness of 1 cm

Attention you can cook both at the same time at 180° for 8 – 10 maximum!

Finally, dust the rectangle with granulated sugar, roll it up with cling film and let it cool as indicated in the link.

You can easily remove the piece of cake from the pan and leave to cool.

Then make the filling. First of all, whip the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very swollen and frothy mixture. Then add starch and flour, continuing to whip until it becomes soft. Separately, heat the milk with vanilla and peel cut into whole pieces. When it comes to the boil, remove the peels and pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly stir the cream and at the same time turn off the heat. Immediately pour the custard into a bowl, cover with cling film and leave to cool. To see step by step photos of the process, look at: CUSTARD CREAM

Assemble the mimosa roll

When the bases are nice and cold, first of all cut the separately cooked piece of biscuit dough into 1cm squares.

Then unroll the roll delicately and spread half the cream inside:

Be careful to always leave 1 cm along the rectangular edge.

Then roll up compactly and seal the mimosa roll very tightly with cling film:

At this point, place in the freezer for 15 minutes or, if you have more time available, 2 hours in the fridge.

Finally, once the indicated time has elapsed, remove the film from the roll and place it on a serving plate, placing the attachment part underneath.

Finally decorate the roll with the rest of the custard and add the various pieces on top:

At this point, place in the fridge at least 1 hour before serving.

Remember that resting in the fridge is essential to have perfect slices, a cream that doesn’t come out! The trick to have an even more perfect cut is to place it in the freezer 10 minutes before serving!

Sprinkle with icing sugar. This is the result a Mimosa roll very soft and delicious!

storage

You can store it in the fridge once decorated for about 2 days. In anticipation of parties, I advise you to decorate the surface with cream and pieces of soft base directly on the day.

Also discover my collection of Recipes and Desserts for Women’s Day