Marzipan with amarena cherries, dark chocolate, and gold

(Serves 4)


250 g marzipan
Icing sugar
100 g amarena cherries
200 g dark chocolate
Edible gold for decor


Roll out the marzipan until it is approx. 3 mm thick
Use icing sugar to prevent the marzipan from sticking to the table
Blend cherries to a chunky paste and spread on top of the marzipan
Roll and cover in melted chocolate
Drizzle with orange zest and edible gold
Cool until the chocolate is set
Slice and serve