Niederegger marzipan liqueur 350ml

CORNELIA POLETTO'S MARZIPAN TIRAMISU

PREPARATION

1. Almond sponge cake: First, sift the flour with the cornstarch, a pinch of salt and the baking powder in a bowl that is not too small, then mix in the almonds. A second bowl is placed over a hot water bath. We add the eggs and beat them with warm water, sugar and vanilla pulp until light and fluffy. A little patience is needed here, it can take as little as 15 minutes for the egg mixture to reach the perfect consistency. So the effort is worth it! When everything is just right, we remove the bowl from the water bath and continue beating while it cools.

2. Now the flour mixture from the first bowl can be folded in. Very slowly and carefully to maintain the foamy consistency of the egg mixture. Spread on a baking tray lined with baking paper, bake for 10 to 15 minutes in an oven preheated to 180 °C until golden brown. After that, our sponge cake is allowed to cool down to room temperature.

3. Meanwhile, we prepare the marzipan-mascarpone cream, which is something like the flavorful soul of our dessert. To do this, we dice the marzipan and puree it with the milk until it forms a creamy mass. Then we stir in the mascarpone, the whipped cream and the marzipan liqueur. The egg yolks are beaten with half of the sugar until foamy and stirred into the marzipan-mascarpone mixture. Gelatine is used to give the cream a firm consistency. Squeeze out the leaves soaked in water, dissolve them with two tablespoons of water over low heat and add them to the cream while stirring. Then beat the egg whites with the remaining sugar until stiff and fold into the marzipan cream. Then chill.

4. Next step: the spiced cherries: To do this, first put the sugar in a saucepan with water and heat. When both have combined to form a golden caramel, deglaze with port and red wine, add cinnamon, cardamom and cloves and reduce by half. Well, that already smells wonderfully like Christmas! Strain through a sieve to remove the spices. Add the cherries and season with the kirsch.

5. Now it's the ice cream's turn: for this, mix the milk with the cream and the powdered sugar in a saucepan and bring to the boil. Stir in the nougat and let it melt completely. Take a look at how pretty this looks. Yes, the eye is definitely cooking here. Freeze the finished nougat mixture in the ice cream maker.

6. Now what belongs together grows together: Cut out the sponge round. Then place a cookie cutter ring for each portion on a sheet of baking paper. Place one slice of sponge cake in each, mix the espresso with the marzipan liqueur and drizzle the slices of dough with it. Pour in some marzipan cream, cover with sponge cake, drizzle and so on ... When the rings are full, chill. By the way, if you do not have cookie cutter rings, small bowls or coffee cups are also suitable.

7. To serve, turn the marzipan tiramisu out of the ramekins onto plates. Now the nougat from the freezer is used. Use a vegetable or truffle slicer to shave it nicely over the top. Add a scoop of nougat ice cream and a portion of the spiced cherries.

"Then it's time to feast. Enjoy!"

Yours, Cornelia Poletto

Preparation time: 45 min., Baking time: 15 min., Freezing time for the ice cream: approx. 1 hr. (depending on the ice cream maker)
 

INGREDIENTS FOR 6-8 PEOPLE

For the almond sponge:

• 4 large organic eggs
• 4 tablespoons warm water
• 150 g sugar
• 1 vanilla pod, scraped out
• 1 tsp. baking powder
• 50 g cornstarch
• 100 g flour, sifted
• 1 pinch of salt
• 100 g ground almonds

For the marzipan mascarpone cream:

• 200 g Niederegger Marzipan Classic® without chocolate
• 100 ml milk
• 3 egg yolks
• 40 g sugar
• 250 g mascarpone
• 250 g whipped cream
• 4 sheets of gelatine, soaked in cold water
• 2 egg whites
• 20 g sugar
• 50 ml Niederegger cream liqueur marzipan

For the spiced cherries:

• 100 g sugar
• 2 tablespoons water
• 300 g cherries, frozen
• 150 ml red wine
• 50 ml port wine
• 3 tablespoons cherry brandy
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves

For decorating:
1 piece Niederegger Nougat Nuss, frozen

For the nougat ice cream:

• 250 ml milk
• 200 ml cream
• 50 g powdered sugar
• 200 g Niederegger nougat nut
• 100 ml espresso
• 50 ml Niederegger cream liqueur marzipan