Mimosa Dream Cloud Recipe

Infuse

If you don't already have cooked boba, cook tapioca pearls according to package instructions (usually boil 5–8 minutes until translucent, then rest 10 minutes). Drain and rinse briefly under warm water.

Place 50 g cooked boba pearls into a small jar or container. Pour 60 ml peach liqueur over the pearls so they are mostly submerged. Seal and refrigerate for at least 30 minutes — ideally 1–2 hours — to allow the pearls to absorb the liqueur. Keep refrigerated up to 24 hours. Drain excess liqueur before assembling the cocktail, reserving a teaspoon for drizzling if desired.

Make whipped cream

Chill a small bowl and the whisk or beaters for 5–10 minutes. Pour 60 ml heavy cream into the chilled bowl, add 1 tsp powdered sugar and 1 tsp vanilla extract. Whisk by hand or with an electric mixer on medium speed until soft peaks form (about 1–2 minutes). Do not overwhip — you want a light, cloud-like texture. Keep refrigerated until ready to top the drink.

Combine base

In a mixing glass, combine 1 tablespoon Cointreau and 90 ml fresh-pressed tangerine juice. Add 4 ice cubes and gently stir for 8–10 seconds to chill and lightly dilute.

Strain the chilled mixture into a chilled champagne flute or coupe, filling it about one-third to halfway.

Top slowly with 150 ml well-chilled prosecco. Pour gently down the side of the glass to preserve bubbles and avoid overflow. Leave room at the top for the whipped cream.

Using a spoon, gently dollop or pipe the prepared whipped cream onto the top of the cocktail to create a 'cloud' layer. Aim for a 1–1.5 cm thick cloud of cream.

Spoon 3–6 peach liqueur infused boba pearls (drained) onto the whipped cream or allow a few to sink through to the prosecco layer for contrast. If you reserved a teaspoon of the peach liqueur from infusion, drizzle lightly over the pearls and cream for aroma.

Garnish the rim with a fresh tangerine slice and serve immediately with a long spoon or straw for retrieving pearls.