Marzipan Cream with Raspberries and Mint

Ingredients

• 500 g fresh raspberries
• 1 EL lemon juice
• 3 EL powdered sugar
• 20 ml raspberry liqueur
• 75 g marzipan base
• 250 g mascarpone
• 150 natural yogurt
• 75 g sugar
• 150 g whipping cream (at least 30% fat)
• mint (for garnish)

Instructions

1. 1.

   Wash and drain the raspberries. Blend with lemon juice, powdered sugar, and liqueur until smooth; chill.

2. 2.

   Grate the marzipan finely and mix with mascarpone, yogurt, and sugar.

3. 3.

   Whip the cream to stiff peaks and fold into the mascarpone mixture.

4. 4.

   Layer alternating raspberry puree and mascarpone mixture in dessert glasses, using a fork to create a marble effect. Garnish with mint leaves before serving.