Easter sheep - Sicilian sweet Marzipan
The Pecorella di Pasqua, or Pasquale Lamb is an integral part of the typical Sicilian pastry. Symbol of Easter in Sicily, it is made of marzipan (or almond paste), the same paste invented by the nuns of the Martorana church and which is used to make the famous martorana fruit. Inside it hides a delicious heart of cocoa cream and toasted peanuts.
The sheep, in a crouched position, is packaged on a green field of chocolate flakes, and garnished with chocolate eggs and a marzipan fruit.
The Easter lamb in marzipan is a delicate sweet that is really tender, so much so that it seems really a shame to eat it. But it is so good that it would be a shame not to eat it!
Ingredients: Sugar, Almond (22%), glucose, almond flavouring, Cons. E200,Colour. E102,E110,E151. Glaze: Fondant sugar, butter, hazelnuts. Hazelnut cream: Sugar, oils (soy, rapeseed, sunflower, corn in variable proportions), fats (palm), hazelnuts (12%), soy lecithin.