Marzipan Tureen with Strawberries

For the baking dish (1 liter capacity), roll out marzipan paste between sheets of cling film. Remove upper foil. Spread out baking dish with cling film and marzipan sheet.

Beat eggs with sugar and amaretto until creamy.

Allow gelatine to melt according to instructions and stir into egg cream.

Whip the cream with the vanilla sugar until stiff and stir in.

Pour half the amount into the mold, spread strawberries evenly on top and cover with remaining cream. Leave the tureen to cool for 3 hours.

For the sauce, crush half of the strawberries, stir through with juice of one lemon and sugar.

Turn out the terrine, remove the cling film and cut the marzipan ends into small pieces.

Dust the plate with powdered sugar. Cut the terrine into slices and arrange on the plates with the sauce, garnish with halved strawberries and mint leaves.

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