Marzipan strawberries

• 6 oz (175 g) icing sugar
• 6 oz (175

For modelling marzipan fruits a cooked marzipan is used because it is easier to handle and less likely to go oily. Sift the icing sugar on to a plate and add the ground almonds. Put the castor sugar and egg into a mixing bowl and set over a saucepan one quarter filled with hot (not boiling) water. Whisk until pale in colour and warm to the touch. Draw off the heat. Add the almond essence and gr