Break up marzipan, mix well with orange flavoring or rose water. Add sugar and egg yolks, stir until smooth. Finally stir in the mascarpone, fold in the stiffly beaten egg whites and the almonds. Spread the mixture into greased soufflé molds.
A kumquat sauce goes well with this: melt a few tablespoons of sugar, pour in 250 ml of orange juice and add about 12 sliced kumquats. Simmer gently until the juice has thickened a bit.
Melt a few ribs of dark chocolate in the microwave.
Serve the soufflés on the kumquat sauce and decorate with melted chocolate.
Preparation Tip:
Steamer: Setting cooking universal 100 ° C 20 minutes.
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