Summary

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

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Instructions

1. Soak the gelatine in cold water according to the instructions.
2. 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.
3. 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.
4. Fill into small dessert bowls and refrigerate for at least 2 hours.
5. Before consumption, the cream can be lightly dusted with cocoa powder.
6. My advice:
7. This cream is ideal as a cake filling!