Milk roll bruschetta with marzipan, Greek yoghurt and fresh berries

Name: Milk roll bruschetta with marzipan, Greek yoghurt and fresh berries
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 175 g mixed, fresh berries (e.g. strawberries, blackberries, raspberries, currants, blueberries); 2 Milk roll; 3 TABLESPOONS soft butter; 1 TEASPOON Cinnamon; 100 g Whipped cream; 100 g Greek cream yoghurt; 50 g Marzipan raw mass; 1 package Vanillin sugar; 7-10 Tbsp Peppermint

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

175 g mixed, fresh berries (e.g. strawberries, blackberries, raspberries, currants, blueberries)
2 Milk roll
3 TABLESPOONS soft butter
1 TEASPOON Cinnamon
100 g Whipped cream
100 g Greek cream yoghurt
50 g Marzipan raw mass
1 package Vanillin sugar
7-10 Tbsp Peppermint

Directions

1
Wash the berries, sort them out and spread them on kitchen paper to dry. Cut the buns open horizontally. Brush cut surfaces with butter. Roast the bread roll halves in a large pan while turning them golden brown, take them out.
2
Sprinkle with cinnamon. Whip cream until stiff and mix with yoghurt. Grate 30 g marzipan finely and fold into the yoghurt cream with vanillin sugar. Spread the marzipan yoghurt on the cut surfaces of the milk rolls.
3
Cover with berries. Rub the rest of the marzipan over it. Decorate with mint.