A truly royal mazurek… The combination of rose petal preserve, marzipan and chocolate — could it sound any better? This mazurek is incredibly simple to make, yet wonderfully refined and elegant. It’s worth using the very best ingredients, and I’m more than certain it will delight both you and your guests on the Easter table.
Ingredients for the shortcrust base:
- 150 g plain flour
- 50 g ground almonds
- 100 g butter, cold and diced
- 50 g icing sugar
- 1 egg yolk
- a pinch of salt
Sift the flour, add the ground almonds and butter, and rub together (or chop with a knife) until the mixture resembles breadcrumbs. Add the egg yolk, sugar and salt, then quickly bring the dough together (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for 1 hour.
Line a 20 × 30 cm tin with baking parchment. Roll out the chilled pastry and transfer it to the tin. Chill again for 1 hour. Before baking, prick the base with a fork.
Bake at 180°C for about 20 minutes, or until golden. Remove from the oven and allow to cool completely.
Additionally:
- 300 g rose petal jam (or a mix of rose jam and fruit preserve)
- 300 g marzipan
- 100 g dark chocolate (about 50% cocoa), finely chopped
Melt the chocolate in a heatproof bowl over a pan of simmering water.
Spread the rose preserve over the cooled base and leave overnight to dry slightly. Roll out the marzipan to fit the tin, lightly dusting with icing sugar if needed, then place it over the rose layer. Pour over the melted chocolate, spread evenly and decorate as desired.
Enjoy!
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