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| Frothy Cappuccino Amore – 4 servings |
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| Preparation: |
Preheat the oven to 180° C/350° F/gas mark 3. Crumble the marzipan paste, then stir in the sugar, salt and a little cinnamon. Beat the egg and gradually stir it into the marzipan paste. Add the flour and cream and mix it until it is a smooth dough. Grease a baking sheet and lightly dust with flour or use baking foil. For the template, cut out a circle measuring approx. 12 cm in diameter from some thin cardboard. Place the cardboard template on the baking sheet and thinly spread some of the dough in the circle using a spatula. Make eleven more circles on the baking sheet and bake for approx. 6 minutes (electric and gas ovens: 180° C/350° F/gas mark 3; convection ovens: 160° C/325° F. While still hot, immediately remove the marzipan biscuits from the baking sheet. Lightly roll up eight of the twelve biscuit rounds using a rolling pin or a pen. Place the other four rounds over four upside-down cups, folding the edges down a little to form a bowl shape. Leave the biscuits until well cooled. To make the frothy cappuccino, whisk the egg yolk, egg and sugar together until frothy, add the cappuccino powder, then, while stirring, warm the mixture over a bowl of hot water (double boiler). Add the Cuandolé and beat the mixture until its volume has doubled. Whip the cream until thick and carefully fold it into the mixture. Fill the biscuit baskets with the frothy cappuccino. To serve, decorate the baskets with the biscuit rolls and, if desired, fresh raspberries.
Preparation time: approx. 60 minutes
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| Ingredients for the biscuit mix: |
25 g marzipan paste (Niederegger natural-coloured loaf)
90 g sugar
cinnamon
salt
1 egg
75 g flour
25 ml cream
Grease and flour for the baking sheet
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| Ingredients for the frothy cappuccino: |
3 egg yolks
1 egg
50 g sugar
2 sachets of Niederegger Cappuccino
4 cl Niederegger Cuandolé marzipan liqueur
200 ml cream
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