Marzipan Liqueur in the Thermomix® is ready in 20 minutes and yields a full litre. The problem most people know: marzipan simply does not dissolve in cold cream. It clumps. Getting the order right makes all the difference, and the Thermomix® has a clear advantage here.
We know this from experience: stirring marzipan straight into cold cream produces tough lumps. The trick: the 300 g of marzipan goes into the mixing bowl dry with the sugar and vanilla sugar first, then gets blitzed to fine crumbs at 5 sec / speed 8. Only then does the warm cream and milk mixture follow. Everything dissolves evenly, with no lumps left behind. The sieve at the end still makes sense, but it does its job in seconds, not minutes.
Marzipan Liqueur in the Thermomix®
Ingredients 0 / 8 ✓
- 300 g marzipan
- 50 g sugar
- 2 sachet vanilla sugar
- 200 g double cream
- 300 g milk
- 1 cinnamon stick
- 100 g Amaretto
- 200 g dark rum
Instructions 0 / 5
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1
Chop the marzipan.
Cut marzipan into pieces and place in the mixing bowl together with sugar and vanilla sugar. Mix for 5 sec / speed 8.
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2
Add the liquid.
Add double cream, milk and the cinnamon stick to the mixing bowl and heat for 10 min / 70°C / reverse direction / speed 1. Remove the cinnamon stick.
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3
Add the alcohol.
Add Amaretto and rum to the mixing bowl and stir for 20 sec / speed 4.
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4
Sterilise the bottles.
Sterilise the bottles with boiling water.
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5
Bottle the liqueur.
Pour the marzipan liqueur through a sieve into the prepared bottles, leave to cool and store in the fridge.
Tip: Give the liqueur a good shake before serving. It tastes great in summer served cold over ice, or in winter warmed up with a dollop of whipped cream and a pinch of cinnamon.
Video
Nutrition per serving
Why reverse direction and 70°C for the cream
In the second step we heat the cream and milk mixture to 70°C / reverse direction / speed 1 for 10 minutes. Reverse direction is not optional: it stops the Thermomix® from chopping up the cinnamon stick and the still slightly grainy marzipan further. 70°C is also exactly the temperature at which the remaining marzipan crumbs dissolve completely without the cream scorching. Remove the cinnamon stick before the next step.
Rum and Amaretto: the alcohol formula
We use 200 g of dark rum and 100 g of Amaretto in this recipe. The Amaretto brings the classic bitter almond note, while the dark rum rounds things off with warmth and a slight caramel depth. If you want less bitter almond, replace half the Amaretto with vanilla liqueur. If you want more character, reach for an aged Caribbean rum.
Always add the alcohol after heating and stir for only 20 sec / speed 4. Do not heat again. Alcohol evaporates with heat, and that would be a waste of good Amaretto.
As a gift: bottles and shelf life
One batch makes exactly 1 litre of marzipan liqueur, enough for four 250 ml bottles. Sterilise the bottles with boiling water before filling, pour the liqueur through a fine sieve and use a funnel to fill the bottles. Kept in the fridge, the liqueur lasts four to six weeks unopened. Once opened, use within two weeks. Always give it a good shake before serving, as the ingredients can separate slightly during storage.
We have tried both serving options: warm with a dollop of whipped cream and a pinch of cinnamon, or cold over vanilla ice cream. Both work well, and both explain why this liqueur makes a better gift than anything from a supermarket shelf.
Mascarpone, orange notes or alcohol-free
With Mascarpone: Replace 50 g of the cream with Mascarpone. The liqueur becomes noticeably creamier with more body, ideal as a dessert sauce or for dipping biscuits.
With orange: Blitz the zest of an unwaxed orange together with the marzipan. This adds a fresh citrus note that works well with the bitter almond flavour.
Alcohol-free: Replace the rum and Amaretto with 300 g of cherry juice and a few drops of almond extract. Not a true liqueur, but suitable as a dessert sauce or for children.
Marzipan basic recipe and other liqueurs
If you love marzipan, our Marzipan in the Thermomix® basic recipe is always a winner. Making the marzipan yourself brings the cost of the whole batch down well below the 6 euros quoted. Also from the liqueur category and great for the festive season: Speculoos Liqueur in the Thermomix® and Caramelised Almond Liqueur. If you prefer working with egg, our Amaretto Egg Liqueur also has the right Amaretto balance.
Goes well with: Tiramisu and cheesecake.
Also worth a try: Mon Chéri® Liqueur in the Thermomix®.
