Here’s a marzipan and candied-ginger sweet that borrows its shape from a typical Japanese yam-paste-and-rice-flour pastry. The pink-and-white color scheme indicates felicity in Japan and confections of this sort would be served in conjunction with some celebration. I suggest you enjoy them at the conclusion of any festive meal. They look particularly pretty when paired with Moss Pebble truffles or Pine Needle Candies.
Divide the marzipan and work each half with
Lightly dust your board and pin with confectioners’ sugar and roll out the uncolored marzipan in a rectangular shape approximately
Now roll out the pink marzipan in the same manner.
Take one strip of pink and brush the top surface lightly with corn syrup. Lay an uncolored strip over it, matching up length and width so the edges are flush. With your brush dipped in corn syrup, lightly dab the top surface of the uncolored marzipan. Take about one third of the candied ginger slivers and lay them, right to left, across the width of the uncolored marzipan in a single layer. Starting with the edge closest to yourself, snugly roll the layers enclosing the ginger. Gently press the sides of the roll as you go to make these flush. Lay the roll seam side down, and repeat with the remaining materials to make two more rolls. If you’re serving these sweets alone, make one of the three rolls with the colors reversed, to add more visual excitement. If you plan to serve these with Moss Pebble truffles or Pine Needle Candies, it’s best to make them all as described above. Cover the rolls with plastic wrap and chill for at least 30 minutes and up to 2 days in the refrigerator.
Just before serving, slice each roll into six pieces. Stack them with the swirl pattern facing up, or arrange them standing (seam down) in diagonal rows.
© 1985 Elizabeth Andoh. All rights reserved.