(Mul)berry yummy marzipan

It isn't surprising that just looking at a white mulberry makes you think of sweets! So no wonder mulberry marzipan has come into existence as a favourite vegan dessert. So much so, that it is an iconic recipe for preparing new year feasts in some parts of the world!

white mulberries

Not only is this no-bake dessert simple to make, but it is also a vegan recipe! So follow my steps to see just how easy and delicious it is!

Ingredients

  • 1 cup almond powder
  • 1 cup icing sugar
  • ½ cup granulated sugar
  • 3 ½ tablespoon rosewater
  • Almond slivers (for garnishing purposes)
  • Pinch of cardamom
  • Pistachio slivers (for garnishing purposes)
  • Saffron (if wanting to colour the marzipans yellow)
  • Beetroot juice (if wanting to colour the marzipan dark red)

Steps

  • Mix the almond powder with icing sugar and the cardamom, along with rosewater
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  • Using a silicone spatula ensure that the mixture is blended enough and that it has a dough-like texture
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  • Make small blobs in the shape and size of mulberries
  • Use granulated sugar to coat each one. Once fully coated, add either a pistachio or almond sliver to the top (to represent the stem of the mulberry)
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  • Note: If you want the marzipan paste to have a golden colour instead of white, replace the rosewater with 1 teaspoon of brewed saffron when mixing the dough
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Bon Appétit!