Marzipan Mousse with Raspberry Sauce

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	3 hrs 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Bring the raspberries, 100 g sugar and lemon juice to the boil and cook for 5 minutes. Then rub through a sieve. Pour the sauce into a sauce boat and let it cool.
Soak gelatin. Finely dice the marzipan and stir in 100 ml cream until smooth. Beat the rest of the cream until stiff and put in a cool place.
Beat the eggs and the remaining sugar in a hot water bath until lightly frothy, but do not let it get too hot. Squeeze out the gelatine and dissolve it in the egg and sugar mixture. Stir in the marzipan cream. Let cool down while stirring occasionally.
Fold the cream into the gelling cream and pour into glasses. Cover and chill for at least 2 hours.
Wash, clean and quarter the strawberries and spread on the mousse. Garnish with lemon balm and the raspberry sauce.
Tip: if no children are eating, stir 2 tablespoons of Italian almond liqueur (amaretto) into the marzipan cream.

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.