John Myers
Marzipan Liqueur
The perfect marzipan liqueur recipe with a picture and simple step-by-step instructions.
- 600 ml. Cream
- 300 ml. Amaretto
- 1 Egg
- 50 g Marzipan
- 80 g Sugar
- 150 g Chocolate grated white
- Grate the chocolate and place in a saucepan. Pluck the marzipan and add it to the pot. Put the egg and sugar in the pot and stir well.
- Add 2,300 ml. Cream and the amaretto to the chocolate-sugar mixture and stir.
- Bring to the boil while stirring. The liqueur should not boil bubbling but just before bubbling. So it’s best to set it to the lowest setting when it starts to boil. Stir for another 3 minutes.
- Add the rest of the cream and remove the pan from the heat. Can be drunk immediately, tastes very good warm and cold. Fill into bottles and store in the refrigerator after cooling. Lasts about 3 weeks.
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