Here’s how to prepare it:
Roll out the marzipan for the filling between cling film to a thickness of 2 mm and cut out 8 discs using the dessert ring. Knead the remaining marzipan with the cocoa powder, roll out again, and cut out 4 discs.
Place the sponge fingers in a freezer bag and crush them with your hands or a rolling pin. Melt the butter in a saucepan and mix with the pistachios and breadcrumbs. Divide the mixture among the dessert rings and press down firmly with the stamper.
Cover each base with a light slice of marzipan and press it down lightly.
Mix the mascarpone with 3 tablespoons of cooled espresso and powdered sugar. Spread the cream on the tarts and top with a light marzipan slice.
Whip the cream with the cream stiffener until stiff and fill the dessert rings. Place the dark marzipan disc on top and refrigerate the tarts for 3 hours.
Loosen the ring with a long knife dipped in hot water and carefully lift it off.
Tip:During the Christmas season, you can decorate the cake with a marzipan star. Cut out stars and glaze them with a glaze made from powdered sugar and a little water. Attach the star to the cake with a dab of glaze. It looks especially festive if you sprinkle small pieces of edible gold foil on the cake.
