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
- 200 g marzipan paste
- 2 tablespoon powdered sugar
- some pulp a vanilla pod
- 1 cl amaretto
- 100 ml egg liqueur
- 4 sheets gelatine, white
- 250 g mascarpone
- 2 cups whipped cream
Print Recipe
Pin Recipe 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!
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