Festive marzipan tart with espresso & mascarpone – elegant dessert for the holidays
These little marzipan tarts combine delicate flavors with a festive look: a crispy pistachio base, a creamy espresso and mascarpone filling, and exquisite marzipan layers – crowned with a decorative star. Ideal for Christmas, New Year's Eve, or simply as a sweet highlight for Advent coffee. Preparation is straightforward, and the result is absolutely stunning.
Zutaten:
Floor:
- 70 g ladyfingers
- 50 g butter
- 1 tbsp pistachios, chopped
Filling:
- 150 g marzipan paste
- 1 tsp cocoa powder
- 120 g mascarpone
- 1 cup of strong espresso (50 ml)
- 1 tsp powdered sugar
- 100 g cream
- 1 packet of cream stiffener
Preparation: 45 minutes
Cooling time: 3 hours
Here’s how to prepare it:
Roll out the marzipan for the filling between cling film to a thickness of 2 mm and cut out 8 discs using the dessert ring. Knead the remaining marzipan with the cocoa powder, roll out again, and cut out 4 discs.
Place the sponge fingers in a freezer bag and crush them with your hands or a rolling pin. Melt the butter in a saucepan and mix with the pistachios and breadcrumbs. Divide the mixture among the dessert rings and press down firmly with the stamper.
Cover each base with a light slice of marzipan and press it down lightly.
Mix the mascarpone with 3 tablespoons of cooled espresso and powdered sugar. Spread the cream on the tarts and top with a light marzipan slice.
Whip the cream with the cream stiffener until stiff and fill the dessert rings. Place the dark marzipan disc on top and refrigerate the tarts for 3 hours.
Loosen the ring with a long knife dipped in hot water and carefully lift it off.
Tip:During the Christmas season, you can decorate the cake with a marzipan star. Cut out stars and glaze them with a glaze made from powdered sugar and a little water. Attach the star to the cake with a dab of glaze. It looks especially festive if you sprinkle small pieces of edible gold foil on the cake.
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The content of this article is from the book:
Luise Lilienthal
Tiny snack and dessert cakes
ISBN: 978-3-572-08148-6 € 12.99 [D] | € 13.40 [A] | CHF 18.90
Publisher: Bassermann Inspiration
Stunningly delicious and made with love: These tiny cakes are perfect for dessert, the most beautiful gift for any occasion, and unbeatable for a delicious snack. All you need are dessert rings, a refrigerator, and a few tricks to create these little masterpieces. This book shows you how.
