On the 8th March we always pay tribute to women in the most delicious of ways, with a flower that has the color of the sun and smells good... or with a dessert that retains the same characteristics: the mimosa!
These mimosa cream tarts are the proof that something delicious and effective can be created simply and in a short time.
- 12 sponge cake disks ready (plus 4 more for finishing)
- 250g Mascarpone
- 85 ml condensed milk
- 125 g Fresh liquid cream (absolutely unsweetened)
- 1 teaspoon Vanilla essence (scarce)
Let's start with camy cream.
1. In a bowl, whip the cream until stiff with an electric whisk.
2. In another bowl, work the mascarpone with a spatula until it becomes a soft cream.
3. Combine the condensed milk with the vanilla essence and stirr un till well mixed. Incorporate the mascarpone cream into the whipped cream very delicately and with movements from top to bottom, so that it does not disassemble.
4. Transfer the camy cream into the sac a poche with a star-mounted nozzle, a smooth nozzle might work perfectly as well.
Let's start composing the mimosa cream tarts.
1. Take a disk of sponge cake and starting from the center, going all the way around, deposit many tufts of cream until it is completely filled.
2. Gently place a second disk of sponge cake on top and cover with many tufts of cream. Repeat the operation shaping the 6 cakes.
Let's move on to the finishing
1. With the knife, scrape off the darker base of the sponge cake, then cut into strips and finally into small cubes.
2. Distribute a few cubes on the surface of each cake.
Place the Cream Tarte mimosas to a serving tray and place in the fridge until it is time to taste them.
The Cream Tarte mimosas can be kept in the refrigerator for two days.