Marzipan Fancies Recipe
Ingredients
| Icing sugar for dusting | ||
| 12 oz/350 g marzipan | ||
| 3 1/2 oz/90 g trifle sponges | ||
| Sherry | 3 Tablespoon | |
| 4 oz/100 g curd or cream cheese | ||
| 2 oz/50 g caster sugar | ||
| 2 oz/50 g canned peach slices in natural juice, drained or 1 orange, peeled and segmented | ||
| Marzipan flowers to decorate | ||
Directions
Lightly dust six 1/4 pint/150 ml ramekin dishes with icing sugar.
Line the base of each with baking parchment.
Knead the marzipan, roll out three-quarters on a surface dusted with icing sugar, to a 1/4 in/ 6 mm thickness.
Cut out six 5 in/13 cm circles and line base and sides of ramekin dishes.
Reserve remaining marzipan.
Cut trifle sponges into thin strips.
Place three-quarters of the sponge round sides and over base of moulds.
Drizzle over 2 tbsp sherry.
Cream the curd or cream cheese and caster sugar together.
Roughly chop the peach slices, or chop the orange, if using.
Add to the cheese mixture and divide between moulds.
Top with reserved sponge and drizzle the remaining sherry over the top.
Roll out reserved marzipan and cut out six 3 in/7.5 cm circles.
Place on top of moulds, sealing edges.
Cover with foil and weigh down with weights.
Chill in the fridge overnight.
Using a palette knife dipped in hot water, carefully turn cakes out.
Dust with icing sugar and decorate with marzipan flowers.
Line the base of each with baking parchment.
Knead the marzipan, roll out three-quarters on a surface dusted with icing sugar, to a 1/4 in/ 6 mm thickness.
Cut out six 5 in/13 cm circles and line base and sides of ramekin dishes.
Reserve remaining marzipan.
Cut trifle sponges into thin strips.
Place three-quarters of the sponge round sides and over base of moulds.
Drizzle over 2 tbsp sherry.
Cream the curd or cream cheese and caster sugar together.
Roughly chop the peach slices, or chop the orange, if using.
Add to the cheese mixture and divide between moulds.
Top with reserved sponge and drizzle the remaining sherry over the top.
Roll out reserved marzipan and cut out six 3 in/7.5 cm circles.
Place on top of moulds, sealing edges.
Cover with foil and weigh down with weights.
Chill in the fridge overnight.
Using a palette knife dipped in hot water, carefully turn cakes out.
Dust with icing sugar and decorate with marzipan flowers.
Chef
