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.