Mimosa Parfaits with Kumquat Jelly and Champagne + Tangerine Pastry Cream

I wish I ‘did’ brunch more often.  The fact is, a weekend meal without the kids is virtually impossible, and a late breakfast with the kids is completely unrealistic.  So who says brunch has to be at a certain time of day?  As far as I’m concerned, you can ‘do’ brunch any time of day! 🙂


What are your favorite dishes to serve for brunch?  I’m drooling for lox and cream cheese, croissants, deviled eggs and, of course, mimosas.  After all, you can’t brunch without booze, that’s the whole point!  Right?!?!

Good Food + Good Booze = Brunch  I’ve got a killer brunch recipe that combines both!

I whipped up a sweet and tangy brunch recipe with the classic mimosa pairing, citrus + champagne.  Angel food cake layered with kumquat jelly, tangerine slices and champagne pastry cream lightened with tangerine whipped cream.  This dessert has all the flavors of an over the top mimosa, but you can eat it with a spoon!  Enjoy! 🙂

Mimosa Parfaits ~ Pearls + Girls

Mimosa Parfaits with Kumquat Jelly and Champagne + Tangerine Pastry Cream

Yield: about 6 - 8 servings


  • Store bought or homemade angel food cake
  • Slices of tangerine, supremed (about 5 tangerines, 8 slices per serving)
  • Kumquat Jelly
  • 1/2 cup water
  • 4 TBSP sugar
  • 8 oz. container of kumquats, juiced
  • 2 drops orange food coloring OR one drop red food coloring and one drop yellow food coloring
  • Champagne Tangerine Pastry Cream
  • 2 cups whipping cream, divided
  • 1/2 cup champagne
  • 4 TBSP flour
  • 8 egg yolks
  • 1/2 cup sugar
  • 2 TBSP powdered sugar
  • 2 TBSP tangerine juice (I just squeezed the pulp left over from the supremed tangerine slices to get this juice)


  1. Combine champagne, 1 cup of whipping cream and flour in a medium bowl. Whisk together and set bowl next to the stove.
  2. In a medium saucepan over medium high heat. whisk the egg yolks and sugar together for two minutes.
  3. Add the champagne mixture and whisk constantly for another 4 - 5 minutes until the pastry cream is thick and difficult to whisk. DON'T STOP WHISKING, or you will end up with lumps in your pastry cream, totally gross, trust me!
  4. Transfer to a bowl, cover with plastic wrap and chill in the refrigerator for one hour.
  5. In a small saucepan over medium high heat add the water, sugar and kumquat juice. Bring to a boil, then reduce heat to medium.
  6. Reduce sauce for about 5 minutes.
  7. Stir in food coloring.
  8. Pour into a small bowl and allow to cool to room temperature. The jelly will be thin, but thickens a bit as it cools.
  9. Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, beat the other cup of whipping cream, powdered sugar and tangerine juice until soft peaks form, about 2 minutes.
  10. Add the chilled pastry cream and whip the mixture on high for 1 minute, then scrape down bowl with a spatula. Whip the mixture for an additional minute.
  11. To assemble the parfaits:
  12. Cut slices of angel food cake. Use a biscuit cutter or round cookie cutter to cut pieces to the size of your serving pieces, or cut into 1 inch cubes.
  13. Spoon some of the kumquat jelly into the bottom of the glass. I used stemless martini glasses, but you could use a wine glass to get the same effect.
  14. Add a circle of angel food cake (or a few cubes).
  15. Top with a dollop of pastry cream, spreading to the edges of the glass.
  16. Arrange the tangerine slices against the sides of the glass in a fan pattern, pushing them into the pastry cream slightly.
  17. Add some more pastry cream to cover the tops of the tangerine slices.
  18. Add another circle of angel food cake (or a few cubes).
  19. Top with a dollop of pastry cream, and arrange a few tangerine slices on top.
  20. Serve immediately.

Mimosa Parfaits ~ Pearls + Girls





    • KatieKatie says

      It takes the cake for a sweet + tangy treat, Cydnee! Perfect for a spring or summer dessert! 🙂

    • KatieKatie says

      Carie, my regular grocery store doesn’t carry them either, I got them from Whole Foods. They are so tangy, totally worth the extra effort to get them!