Marzipan – Eggnog – Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the gelatine in cold water.
Cut the raw marzipan mixture into small pieces and place in a bowl. Add the egg liqueur and powdered sugar. Mix everything with a hand mixer until a smooth mass is formed.
Squeeze out the gelatine and dissolve in a saucepan on the stove over a low heat. Take the pot off the stove and stir a spoonful of the marzipan mixture into the liquid gelatin, gradually stirring in the entire mixture.
Whip the sweet cream until stiff and fold into the marzipan mixture, spoon by spoon. Pour the cream into a large bowl or small bowls. Chill in the refrigerator for at least 2 hours before consumption.
Tip: If you like, the finished cream can be decorated with cocoa powder. To do this, cut out stars or other shapes from cardboard, hold them over the cream and dust with cocoa powder.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.