(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!

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

• Using a silicone spatula ensure that the mixture is blended enough and that it has a dough-like texture

• 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)

• 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

Bon Appétit!