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 4 sheets of gelatine in cold water for 5-10 minutes.
2. Combine the marzipan paste, mascarpone, powdered sugar, vanilla pulp, amaretto, and egg liqueur in a tall measuring cup. Blend with an immersion blender until creamy.
3. Squeeze out excess water from the soaked gelatine. Dissolve it in a porcelain bowl using a warm water bath at 40-50°C (104-122°F) for 2-3 minutes, stirring occasionally.
4. Add 1 spoonful of the mascarpone cream mixture to the warm dissolved gelatine and stir to combine. Gradually add the remaining mascarpone cream mixture, stirring 1 spoonful at a time until fully incorporated.
5. Fold the whipped cream into the combined cream gently, using 4-5 strokes.
6. Divide the cream into small dessert bowls and refrigerate for at least 2 hours before serving.