Ingredients (serves 4)

150 ml hot espresso

1 tsp cinnamon, ground

100 g sugar

100 g almond kernels

4 JAZZ™ Apples, peeled and diced

1 tablespoon cornflour

500 ml apple juice

300 g marzipan paste

5 tablespoons of Amaretto

500 g mascarpone

80 g icing sugar

8 sponge fingers

baking cocoa


Mix espresso with ½ tsp. cinnamon and let it cool down. Put sugar and remaining cinnamon with 50 ml water into a pan, boil up and add almonds. Heat while stirring until the sugar is dry. Reduce temperature and simmer while stirring until the sugar has completely melted.


Place almonds on a baking parchment, spread and allow to cool. Mix 3 tbsp. apple juice with the cornflour. Boil up the remaining apple juice and thicken with the cornflour. Remove from heat and stir in the apple cubes.


Mix 200 g marzipan with Amaretto. Mix mascarpone, icing sugar and marzipan mixture. Dip the sponge fingers briefly into the espresso mixture and divide into 4 glasses as a base. Pour half of the mascarpone cream into the glasses, followed by a layer of apple cubes. Spray the rest of the mascarpone cream, then leave to stand in the fridge covered for at least 4 hours.


Before serving, shape the remaining marzipan into balls and roll in cocoa powder. Garnish with roasted almonds and marzipan balls and serve.