Marzipan parfait

Ingredients for 6 servings:

• 125 g marzipan (raw mass)
• 200 ml whipped cream
• 100 g crème fraîche
• 3 egg yolks
• 1 egg white
• Cane sugar, brown
• Amaretto
• rose water

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

semi-frozen ice cream

Blend the marzipan thoroughly with a little Amaretto and rose water (available at well-stocked pharmacies), preferably with a “magic wand.” Beat the egg whites until stiff peaks, as well as the whipped cream. Beat the egg yolks with a little sugar until frothy, stir in the marzipan mixture, then the crème fraîche. You should get a nice, creamy mixture. Then fold in the cream, followed by the egg whites. Line a deep pie dish or casserole dish with baking paper, pour in the mixture, and place in the freezer for at least 6 hours. To serve, remove from the dish and cut into slices. Since this is more of a parfait, the ice cream will melt faster than “real” ice cream, so you’ll need to be quick when cutting it. A chocolate sauce goes well with it, of course. But I also like to make a raspberry or mango sauce. If you like, you can also pour a little eggnog over it.