Marzipan – Mascarpone Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Soak the gelatine in cold water according to the instructions.
Put the marzipan mixture, mascarpone, powdered sugar, vanilla pod pulp and both types of liqueur in a tall measuring cup and stir with a magic wand to a creamy mixture.
Squeeze out the soaked gelatine and dissolve it in a porcelain bowl in a warm water bath or in the microwave. First stir a spoonful of the mascarpone cream into the liquid gelatine, then stir in the rest of the cream spoon-by-spoon (never the other way around). Finally, fold the whipped cream into the cream spoon by spoon.
Fill into small dessert bowls and refrigerate for at least 2 hours.
Before consumption, the cream can be lightly dusted with cocoa powder.
My advice:
This cream is ideal as a cake filling!

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.