Prep Time: 25 minutes
Serves: 4



Lebkuchen Marzipan & Orange

1/4 cup espresso coffee
1/4 cup Cointreau or Grand Marnier
1 tsp sugar
2 tsp cardamom pods
2 pieces star anise
1 clementine, divided in sections
3 egg yolks
1 egg white
1/4 cup sugar
8 oz Tre Stelle Mascarpone
8 oz lebkuchen
1 loaf Niederegger Marzipan, sliced thin
2 tsp cocoa

Heat espresso, spices and clementine segments. Let stand 15 minutes, remove star anise and add liqueur. Remove clementine sections and set aside for garnish.

Beat egg whites until stiff. Beat yolks with sugar until fluffy and mix with the mascarpone. Fold in the egg white gently. Cut lebkucken into pieces; place half in a shallow dish and drizzle with spiced espresso. Add slices of marzipan, saving some for garnish. Spread half of the mascarpone cream over top. Add a second layer of remaining lebkuchen and mascarpone cream over top and refrigerate.

Before serving, sprinkle with cocoa and garnish with remaining marzipan and clementine sections.