Vegan Turbo Marzipan Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g silken tofu
- 125 g confectionery (marzipan potatoes)
- 100 g spiced speculoos
- 40 ml espresso
- 40 ml amaretto
Print Recipe
Pin Recipe Instructions
- Chop the spiced speculoos in a mortar and set aside. Mix the espresso and amaretto and also set aside.
- Put the silken tofu and the marzipan potatoes in a tall container, mix roughly with a spoon and then puree with a hand blender until a cream is formed.
- Fill 3 glasses of 250 ml each with 2 - 3 teaspoons of spiced speculoos crumbs and drizzle with approx. 1 tablespoon of espresso-amaretto mixture each. Only as much liquid should be taken as the crumbs can absorb, otherwise the layers will mix during further preparation.
- Now put 2 - 3 tablespoons of marzipan cream on the crumbs and repeat the steps until all the ingredients are used up. Finally, decorate with a few spiced speculoos crumbs. Keep in the refrigerator until consumption.
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