How do I make 'safe' marzipan for a simnel cake. Do I use Delia's Christmas cake marzipan recipe? Are the eggs cooked when the sugars and eggs are whisked over simmering water? Or do I use pasteurised egg whites, which I have never used before?
Marzipan and Eggs
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Italy is rightly famous for its regional food specialities. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.