Strawberries with Marzipan Sauce

Carefully rinse the strawberries. Drain and clean them. Cut in half, mix with vanilla sugar and orange liqueur and place in the refrigerator with the lid closed.

Wash the orange in hot water, then pat dry. Finely grate the peel, squeeze out the juice.

Knead the marzipan until soft. Stir thoroughly with sifted powdered sugar orange zest and orange juice and the fresh cream.

Spread the sauce evenly on portion plates. Arrange the strawberries decoratively on top, drizzle the juice of the fruit over it. Bring to the table sprinkled with pistachios.

Also suitable for many guests: This dessert is equally suitable as a menu ending for a meal with many friends or possibly as a sweet component of a cold buffet.

You can safely clean the strawberries, offer 100 grams per person, already in the morning and put them in the fridge to marinate, and the sauce is also easy to prepare.

Another idea for a large buffet: in addition to the marzipan sauce, you can cook a second sauce. For example, mix cream cheese with enough vanilla pulp, a little bit of honey and juice of a lemon.

Differences in marzipan raw paste:

Marzipan raw paste is made from peeled, ground almond kernels and sugar. Depending on the quality of the almond kernels used and the sugar content, prices vary greatly. Up to 35 percent sugar-which ultimately costs less than almond kernels-may be contained in the finished raw paste.

Nutritional values:

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