Sarah Bernhardts with SukrinMarzipan

Base:
Mix the marzipan and egg white together. A food processor is ideal to ensure a smooth consistency. Use about 1 tbsp of mixture for each base, and place on a baking sheet lined with baking paper, approximately 3-4 mm thick.

Bake for 12-15 minutes at 175 °C until golden. Set the bases aside to cool in the fridge.

Want to make things even easier? Skip the egg white and roll small balls of SukrinMarzipan that you then press flat onto a baking paper-lined baking sheet. Bake for about 8-10 minutes at 175 °C/350 °F. (The bases wind up denser without the egg white.)

Buttercream:
Beat the softened butter and SukrinMelis together. Add in the egg yolk, cocoa powder, and water, and mix well together. Cool the cream in the fridge for a while to give it a slightly firmer consistency.

Spread or pipe the chocolate buttercream onto the bases to give them a tall, round shape. Place the confectionaries onto a tray and keep in the freezer for at least 25 minutes.

Chocolate topping:
Make chocolate icing by carefully melting the chocolate and coconut oil in the microwave or over a water bath. Dip the frozen Sarah Bernhardts in the icing, then place back in the freezer for the chocolate to harden. These cakes should be kept refrigerated.