In a non-stick small saucepan mix milk, sugar and a lemon zest.
Cook on a small flame while gradually adding the eggs whisked with the flour. Keep stirring until you obtain a thick cream.
Whip the cream and add it to the cold cream.
Cut horizontally one sponge cake in 3 round slices.
Soak the first one with the wine and limoncello with sugar.
Spread 1/3 of the cream and continue like this with the other layers.
Top with the sponge cake.
Fully top the cake with a thin layer of cream.
Cut the inside of the second sponge cake in small cubes resembling mimosa flowers and make them stick to the top of the cake.