Easter mazurka with tahini cream and passion fruit Kitchen Code

Fragile from under:

• 220 g wheat flour
• 2 yolks
• 150 g butter
• 40 g of
• 1-2 tablespoons of cold water

Jelly:

• 100 gr passion fruit pulp QF
• 1 teaspoon of gelatin
• 1 tablespoon of water

Cream:

• 3 tsp Tahini QF paste
• 200 g of mascarpone
• 50 g white chocolate

Coconut caramel:

• 3-4 tablespoons coconut milk 20-22%
• 3 tablespoons cane sugar

Additionally:

• Raspberries
• Pistachios

1. Combine wheat flour with all ingredients and knead into a smooth, soft, shortcrust dough.
   Wrap in foil and place in the fridge for 30 minutes.
2. Then cut off 1/4 of the dough and roll out the rest into a 24x24 square. Roll out 1/4 into a roll and create a border around it. Prick the edges with a fork and bake for 25 minutes at 180 degrees Celsius, top and bottom. Let cool.
3. Pour water over the gelatin and let sit for 10 minutes. Heat the passion fruit pulp, then add the gelatin and stir until dissolved. Pour the prepared gelatin over the cooled base and refrigerate while you prepare the cream.
4. Blend the cold mascarpone cheese briefly, then add the tahini paste and blend again. Finally, add the melted white chocolate in batches and blend thoroughly. Pour the prepared cream over the passion fruit jelly, spreading it gently. Refrigerate the mazurek for 1-2 hours.
5. Bring the coconut milk to a boil along with the coconut or cane sugar. Simmer briefly until slightly thickened. Set aside to cool.
6. Garnish the finished mazurek with caramel, raspberries and chopped pistachios.