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I hope you are all enjoying Christmastime this year! Make yourself comfortable on the sofa with a cup of tea and some Christmas cookies… or maybe with a slice of Christmas Stollen? In case you got some Stollen leftover, you might want to take a look at these delicious Christstollen Trifles with Mulled Wine Plums. There is so much you can do with a classic Stollen besides just munching on it on the sofa. ;P

Christstollen Trifle mit Glühweinpflaumen | Bake to the roots

Some people think that German Christmas Stollen are old-fashioned and boring (at best). Some people can’t handle the richness and sweetness of the bake. Admittedly, it’s quite heavy and sweet… but nobody forces you to eat half a Stollen in one sitting. The dose makes the poison, right?! ;P

I can understand when people say that Christmas Stollen is kind of old-fashioned. It’s been around since the Stone Age (it feels like) and has been made the same way, without any changes, for centuries. With that, you could say Christmas Stollen are »classic« instead of old-fashioned, but that’s for everyone to decide. I’m going to call it classic. That doesn’t sound quite so negative. ;P

One of my professors in college once said, »A topic is only as good as what you make of it«… or something like that. He was talking about designing a poster (I studied design, for those who didn’t know), but I think it hits the nail on the head here as well. Let’s take German Eierlikör or eggnog as an example. Many people hate it and think it’s old-fashioned, but you can do the most delicious bakes with it. Nobody is forced to drink it.

Well… you could say the same about Christmas Stollen. But who cares! We love it and have several Stollen recipes here on the blog. Recipes you can use to bake your own Stollen and use it for the trifles. This type of bake might not be available all over the world, since it is very German, right?! ;P

Anyway. If you got some Stollen – the trifles are really easy to prepare. Simply cook a few mulled wine plums, whip up the cream and layer everything in dessert glasses with the Stollen. Easy-peasy. The perfect sweet ending for a Christmas dinner.

Marzipan Stollen (mit Dinkelmehl) | Bake to the roots — Click on the picture to get to the recipe –

Christstollen Cantuccini | Bake to the roots — Click on the picture to get to the recipe –

As already mentioned, we got various recipes for and made with Christmas Stollen here on the blog. The one linked in the recipe is our simple Christmas Stollen with Marzipan. So good and really worth baking at home from scratch. If you want to skip that step, a regular one from the supermarket also works, of course.

If you like the flavors of Christmas Stollen but want something less heavy, you should definitely try our Christmas Stollen Cantuccini. It’s a mashup of the classic Italian cookie with all the Christmas Stollen flavors. We like them a lot. If you don’t want to commit to a big old Christmas Stollen, these cookies might be perfect for you. ;)

INGREDIENTS / ZUTATEN

(4 servings)

For the mulled wine plums:
1 1/4 cups (300ml) mulled wine*
2 tbsp. sugar
1 pinch of cinnamon
5-6 plums

For the cream:
9 oz. (250g) mascarpone
9 oz. (250g) low-fat curd
1/2 organic orange, zest
1/4 cup (60ml) orange juice
1 tbsp. confectioners’ sugar
7 oz. (200g) Marzipan Stollen (fruit cake)

For the decoration:
some whipped cream

(4 Portionen)

Für die Glühwein-Pflaumen:
300ml Glühwein*
2 EL Zucker
1 Prise Zimt
5-6 Pflaumen

Für die Creme:
250g Mascarpone
250g Magerquark
1/2 Bio-Orange, Abrieb
60ml Orangensaft
1 EL Puderzucker
200g Marzipan Stollen

Für die Dekoration:
etwas Schlagsahne

DIRECTIONS / ZUBEREITUNG

1. Add the mulled wine, sugar, and cinnamon to a saucepan and bring to a boil – let the wine reduce to about half of the amount. In the meantime, wash, stone and cut the plums into slices. Add them to the saucepan and let them cook until soft (but not mushy). The mulled wine should be reduced to a thick sauce. Remove from the heat and let cool down completely.

2. Combine mascarpone, low-fat curd, orange zest, juice, and confectioners’ sugar. Crumble the Marzipan Stollen (fruit cake) and divide about 3/4 of it between 4 glass jars. Add mascarpone cream and plums on top (save 4 plum slices) and sprinkle with the remaining fruit cake pieces. Decorate with some whipped cream and the reserved plum slices.

1. Glühwein mit Zucker und Zimt in einen kleinen Topf geben und aufkochen – auf etwa die Hälfte einkochen lassen. In der Zwischenzeit die Pflaumen waschen, entsteinen und in Spalten schneiden. Die Pflaumenspalten zum Topf mit dem Glühwein dazugeben und so lange köcheln lassen, bis sie weich (aber nicht verkocht) sind und der Wein zum Sirup reduziert ist. Vom Herd nehmen und abkühlen lassen.

2. Mascarpone mit Quark, Orangenschale, Saft und Puderzucker verrühren. Den Stollen in kleine Stücke brechen und etwa 3/4 davon auf 4 Dessertgläser verteilen. Die Mascarpone-Creme darauf verteilen und die Glühwein-Pflaumen darauf geben – 4 Spalten davon für die Dekoration zurückbehalten. Die restlichen Stollenstücke darüberstreuen und dann mit etwas Sahne und den Pflaumenspalten dekorieren und servieren.

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Here is a version of the recipe you can print easily.