Vegan Turbo Marzipan Cream

Ingredients for 3 servings:

• 400 g silken tofu
• 125 g confectionery (marzipan potatoes)
• 100 g spiced speculatius
• 40 ml espresso
• 40 ml Amaretto

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

vegan, Christmassy, ​​quick

Crush the spiced speculatius biscuits in a mortar and pestle and set aside. Mix the espresso and amaretto and set aside. Place the silken tofu and marzipan potatoes in a tall container, mix roughly with a spoon, and then puree with a hand blender until creamy. Fill three 250 ml glasses each with 2-3 teaspoons of spiced speculatius biscuits and drizzle each with about 1 tablespoon of the espresso-amaretto mixture. Use only as much liquid as the crumbs can absorb, otherwise the layers will mix during further preparation. Now spoon 2-3 tablespoons of marzipan cream onto the crumbs and repeat the steps until all ingredients are used up. Finally, garnish with a few spiced speculatius biscuits. Store in the refrigerator until ready to serve.