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Mimosa Cake with Meringues


An elegant domed Sponge cake, layered with pastry cream, topped with ganache and meringue cookies and piped ganache. I've made the meringue cookies in pink but they can be left white.

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  • CAKE:
  • 1 pre-made sponge cake
  • 3 tablespoons Maraschino liqueur mixed with 3 tablespoons water
  • 12 ounces semisweet chocolate, chopped
  • 3/4 cup heavy cream
  • 40 pre-made meringue cookies or homemade (recipe follows)
  • 3 cups whole milk
  • 2/3 cup sugar, divided
  • 8 egg yolks
  • 5 tablespoons cornstarch
  • 3 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 4 egg whites
  • Pinch cream of tartar
  • 1 cup sugar


Servings 12
Preparation time 180mins
Cooking time 180mins


Step 1

Combine the milk and half of the sugar in a saucepan. Place over medium heat, and warm until bubbles begin to form around the edges.

Meanwhile, combine the egg yolks, cornstarch and remaining 1/3 cup of sugar in a bowl. Whisk until thick and pale yellow. Add 1/4 cup of the hot milk mixture to the bowl with the yolks. Whisk well, then add the egg mixture to the rest of the hot milk in the saucepan. Bring to a boil, and cook, whisking constantly until it thickens, about 30 seconds. Strain the mixture into a bowl, and stir in the butter and vanilla. Press plastic wrap directly onto its surface to prevent a skin from forming, and place in the refrigerator to set, about 2 hours.

Cut the sponge cake into 1/2-inch-thick slices. Reserve any cake crumbs that may result. Line a large, round bowl with some of the cake pieces. Brush them with the Maraschino mixture, then fill with some of the pastry cream. Add another layer of cake pieces, and repeat the layering process, ending with a layer of cake. Place a large plate over the bowl, and press down firmly to compress the cake. Place a weight on top of the plate (such as a large can of tomatoes), and refrigerate for 2 hours.

Place the chocolate in a bowl. In a small saucepan, heat the cream until it just starts to boil. Pour the cream over the chocolate, and stir to melt. Allow to cool to room temperature. Whip until slightly thickened, 1 to 2 minutes.

When ready to serve, remove the cake from the refrigerator, and carefully un-mold it onto a large serving platter. Using an offset spatula, spread some of the ganache over the cake in a thin, even layer.

Cover all over with the meringue cookies, and press them in firmly to make them stick. Transfer the remaining ganache to a pastry bag fitted with a star tip, and pipe it decoratively into the spaces in between the meringue cookies. Sprinkle the cake with the reserved sponge cake crumbs, and serve.

4 egg whites whipped with a pinch cream of tartar until firm peaks begin to form. Add 1 cup of sugar and continue to beat until very stiff peaks form.

Transfer the mixture to a pastry bag fitted with a star tip, and pipe rosettes onto baking sheets lined with parchment paper.

Place in a 200°F oven, and bake for 1 hour or until they are firm and dried. Remove from the baking sheet, and allow the cookies to cool.

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