Products Needed:
1 cup grapes
2/3 cup raspberries, frozen
1/3 lb (150 gm) marzipan mass
2 cups cream
6 tbsp butter
3 1/2 oz (100 gm) white chocolate
2 egg yolks
1/2 cup sugar
1 tsp gelatin
1/2 tsp almond liqueur
3 tbsp ground pistachios
3 tbsp cherries liqueur
2 tbsp currant fruit jelly
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Directions: To make cream, beat butter with 2 tablespoons of sugar, add egg yolks and mix, Stir in melted on water bath chocolate, dissolved in warmed cherry liqueur gelatin, 1 cup whip cream and pistachios.
Cut washed grapes into halves, remove seeds.
Mix marzipan mass with the rest sugar, roll in a layer between 2 foil sheets, then put in a layered with foil mold.
Put half of the cream on marzipan mass leaving free the edges, then a layer of grapes and thawed raspberry and a cream layer again. Cover the stuffing with the left unspread marzipan edges. Refrigerate the dessert for 1 hour.
Before serving turn the dessert on a serving platter off the mold, cut into 16 pieces, Top with jelly and whip cream with liqueur.
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