Marzipan parfait with raspberry sauce

Ingredients for 4 servings:

• 250 g whipped cream
• 30 g marzipan paste
• 2 egg yolks
• 40 g sugar
• 1 drop of bitter almond flavor
• 1 pack of frozen raspberries, approx. 500 g or similar
• e.g. sugar or sweetener for the raspberries

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Heat approximately 50 ml of cream in a saucepan. Tear the marzipan into pieces and dissolve them in the cream. Then let it cool. Beat the egg yolks and 40 g of sugar until frothy. Whip the remaining cream until stiff peaks form and fold it into the marzipan mixture. Pour the ice cream mixture into 4 cups or molds and place in the freezer for at least 3 hours, or preferably overnight. Let it thaw for at least 15 minutes before serving, then turn out onto plates. For the sauce, thaw the raspberries or other fruit of your choice, such as mixed berries. Strain them through a sieve and sweeten to taste with sugar or sweetener. Note: Depending on the season, you can of course also use fresh fruit.