Raspberry and marzipan dish

Name: Raspberry and marzipan dish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g frozen raspberries; 75 g Marzipan raw mass; 100 g Mascarpone or cream double (Italian cream cheese); 250 g low-fat yoghurt; 50 g Sugar; 1 package Vanillin sugar; 1-2 TABLESPOONS Amaretto liqueur; 7-10 Tbsp Christmas chocolate decorations, chocolate rolls and mint

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g frozen raspberries
75 g Marzipan raw mass
100 g Mascarpone or cream double (Italian cream cheese)
250 g low-fat yoghurt
50 g Sugar
1 package Vanillin sugar
1-2 TABLESPOONS Amaretto liqueur
7-10 Tbsp Christmas chocolate decorations, chocolate rolls and mint

Directions

1
Defrost the raspberries. Coarsely grate the marzipan. Mix mascarpone, marzipan, yoghurt and sugar with the whisk of the hand mixer
2
Puree the raspberries, except for a few for decoration, and possibly pass through a fine sieve. Stir in vanillin sugar and liqueur
3
Layer marzipan cream and raspberry puree alternately in 4 tall dessert glasses or a large bowl. Decorate with remaining raspberries, chocolate decoration, rolls and mint
4
The raspberry puree tastes just as good with raspberry brandy as with Amaretto. Wrap the rest of the marzipan and keep in the fridge for max. 2 weeks or freeze it. On occasion, e.g. coarsely grated, add to the sponge mixture. The marzipan cream is also a pleasure without raspberries. Then possibly sprinkle with roasted almonds