Marzipan Roll with Brandy Cream and Wine Jelly
- For the marzipan roll
- 400 grams Marzipan
- 2 medium egg yolks
- 50 grams almonds
- 50 grams chopped Walnut
- 125 grams packaged Rum raisin
- 250 grams pitted Prune
- 30 grams powdered sugar
- For the jelly
- 4 sheets clear gelatin
- 125 milliliters Pinot Noir
- 100 milliliters white wine
- 20 grams powdered sugar
For the marzipan roll, crumble half of the marzipan into a bowl and stir in egg yolks with a fork until smooth. Knead almonds, walnuts, rum raisins and prunes into marzipan mixture, place on aluminum foil and form into a log about 20 cm long (approximately 8 inches long). Tightly wrap log in aluminum foil and refrigerate overnight.
Knead remaining marzipan with powdered sugar and roll out between two sheets of plastic wrap into a rectangle 30 x 25 cm (approximately 12 x 8 inches). Trim edges of marzipan rectangle as necessary. Unwrap marzipan log, place on marzipan rectangle and roll up. Set roll seam-side down, trim ends, cut off any excess marzipan and firmly press edges. Knead marzipan scraps, roll out and cut into rosettes or other decorative shapes as desired. Brush marzipan decorations with water and attach to roll. Toast marzipan roll, watching carefully, under preheated oven broiler until lightly browned, about 2 minutes. Store marzipan roll in a cool place until serving.
For the jelly, soak gelatin in cold water for about 5 minutes. Heat Pinot Noir and white wine and stir in gelatin until dissolved. Pour jelly mixture into a shallow dish and refrigerate until set.
For the cream, mix egg yolks, Armagnac, white wine and sugar in a bowl, set over a hot-water bath and beat with a whisk until thickened and creamy. Set cream mixture over an ice-water bath and stir until cooled.
To serve, cut half of the marzipan roll into slices (wrap remaining marzipan roll and store in refrigerator up to 2 weeks for another use). Cut jelly into small cubes. Arrange marzipan roll slices and jelly on plates with cream and sprinkle with cinnamon to serve.