All the wonderful, sticky flavours of baked apples (Bratapfel) and classic stollen combined in one delicious German Christmas dessert (Stollen Trifle). This caramel apple trifle with stollen cake is easy to make, a light treat after a heavy meal and great for preparing in advance.
The idea for this recipe came to me when I kept hearing the same remarks about Stollen. "It's too dry"! Well, I want to point out that "stollen is supposed to be dry". But then maybe I can suggest a "less dry" stollen dessert instead?
Stollen Trifle is a classic German Christmas food. It is great for using up your leftover stollen and is a refreshing interpretation of a traditional recipe. There are heaps of versions you can make from this one recipe. I outlined some suggestions for you below.
What is Trifle?
Trifle is an English dessert. Traditionally, the dessert consists of layers of sponge fingers and fruit, often soaked in alcohol and topped with either custard or cream.
About this Caramel Apple Stollen Trifle Recipe
This recipe puts a German twist on the classic trifle. It combines two of the most popular German Christmas desserts. Bratapfel, baked apple stuffed with spices, dried fruits and nuts and stollen. Stollen is a German Christmas cake. You can find everything you need to know, including my recipe for stollen here.
This stollen dessert is great for Christmas Dinners or New Year Eve. It is creamy and light. Perfect for after a heavy meal.
Caramel Apple Trifle Recipe Ingredients
For the detailed instructions and exact measurements, please jump to the printable recipe card
- slices of German christmas stollen (shop bought or make your own stollen)
- Brown sugar
- Butter
- Apples (tart)
- Vanilla Pod
- Gingerbread spice (shopbought (affiliate link) - but we recommend to make your own Lebkuchen Spice for more flavour see recipe)
- Mascarpone
- Low-fat Greek yoghurt
- Dark rum or apple juice
How to make Caramel Apple Trifle with Stollen?
This trifle is made in three steps. (please see recipe card for detailed instructions)
- Peel the apples and cube them approx 3 cm. Chop the vanilla pod in two and scrape out the pulp of one half. Melt the butter in a saucepan and add the sugar, vanilla essence and gingerbread spice. Once the sugar starts to caramelise add the apples and cook for around 5 minutes. Then remove the apples with a slotted spoon and set aside. Continue cooking the sauce until you achieve a thick caramel sauce. Then add the apples back in again and cook for a further three minutes. Leave to cool.
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- In the meantime, mix the mascarpone, greek yoghurt, rest of the pulp of the remaining vanilla pod half and 3 tablespoon brown sugar to a smooth creme.
- Prepare 4 about 200 ml dessert glasses or 6 125 ml glasses. Slice 3 stollen slices into little cubes and cover the bottom of the glasses with them. Layer with 2 teaspoon of caramelised apple. Top this with mascarpone yoghurt creme and then layer again with caramelised apple. To decorate, slice the remaining stollen slice into sticks and dunk it in as if it's a wafer.
Variations to this trifle recipe
- Replace the stollen with crushed spekulatius biscuits or gingerbread
- Instead of using caramelised apples, you can cook plums or sour cherries in rum.
- Substitute the caramelised apples by boiling 350g frozen raspberries with 100 gr sugar to a jam-like consistency.
- The mascarpone cream can be mixed with quark instead of low-fat Greek yoghurt to make it even lighter. Alternatively use full-fat Greek yoghurt or whipped cream to make it creamier.
- If you don't have gingerbread spice, use a pinch of cinnamon each for the apples and mascarpone crème.
- If you love the combination of caramel and apple and would rather make a cake, then I recommend caramel apple dump cake recipe.
Can trifle be made the day before?
Yes please do. However, be prepared that the stollen will be soaked through. If you rather have the contrast between the dry stollen and the moist apple and cream, prepare until the last step. Then fill the glasses one of two hours before serving. Always refrigerate before service.
Can I freeze the trifle?
I would not suggest freezing this trifle.
How to store trifle?
This trifle will stay good in the fridge for up to 3-4 days. If leaving that long, I would suggest storing all three parts separately in airtight containers.
More German Christmas Food Recipes?
- Butter Cookies
- Easy Marzipan Cookies
- Coconut Macaroons
- German Baiser Recipe
- Heidesand Cookies
- Vanillekipferl recipe
More Fruit Dessert Recipes
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Stollen Trifle with Caramel Apple - A German Christmas Dessert
Equipment
- 4x 200ml ( 6,7 fl oz) dessert glasses or
- 6x 125ml (4.2 fl oz) dessert glasses
Ingredients
- 5 apples around 500 g / 1 lb
- ½ vanilla pod or 1 teaspoon vanilla extract (affiliate link)
- 4 tablespoon butter
- ⅓ cup (75 g) brown sugar
- 1 teaspoon gingerbread spice shopbought (affiliate link) - but we recommend to make your own for more flavour see recipe) - you can also spice the apples with cinnamon instead
- 3 tablespoon dark rum or apple juice
For the mascarpone creme
- 1 cups (225 g) mascarpone
- 1 cups (225 g) low fat greek yoghurt
- 3 tablespoon brown sugar
- ½ vanilla pod or 1 teaspoon vanilla extract (affiliate link)
To decorate
- 3 slices of stollen around 180 g or 6 oz total, cut into cubes
- 1 slice stollen cut into sticks
Instructions
Make the Caramel Apples
- Peel and core the apples, then cut them into 1-inch (3cm) cubes.5 apples
- Split the vanilla bean (affiliate link) lengthwise and scrape out the seeds from half of the bean (save the other half for the cream).½ vanilla pod
- Melt the butter in a large saucepan over medium heat. Add the brown sugar, vanilla seeds, and gingerbread spice, stirring until the sugar begins to dissolve.4 tablespoon butter , ⅓ cup brown sugar , 1 teaspoon gingerbread spice , 3 tablespoon dark rum or apple juice
- Once the mixture starts bubbling and caramelizing, add the apple cubes and rum (or apple juice). Cook for about 5 minutes, stirring occasionally, until the apples just begin to soften.
- Using a slotted spoon, transfer the apples to a bowl, leaving the caramel sauce in the pan.
- Continue cooking the sauce for another 5 minutes until it's thick and creamy. Return the apples to the pan and cook for 2-3 minutes more, coating them in the caramel. Set aside to cool completely.
Make the Mascapone Cream
- In a medium bowl, combine the mascarpone, Greek yogurt, brown sugar, and seeds from the remaining vanilla bean (affiliate link) half. Mix until smooth and creamy. Set aside.1 cups mascarpone, 1 cups low fat greek yoghurt , 3 tablespoon brown sugar, ½ vanilla pod
Assemble the Trifle
- Make sure your caramel apples have cooled to room temperature (this prevents the cream from melting).
- Cut the 3 stollen slices into small cubes (about ½-inch pieces).3 slices of stollen
- In each glass, create layers in this order:Bottom layer: Stollen cubes2 tablespoons caramel apples2-3 tablespoons mascarpone creamTop layer: Another spoonful of caramel apples
- Garnish each glass with a stollen stick, inserting it into the cream at an angle, like a cookie wafer.1 slice stollen
- efrigerate until ready to serve (these can be made several hours ahead).
Notes
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Nutrition
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Mihaela|https://theworldisanoyster.com/ says
OMG, this is heaven in a glass! Everything stollen is!:))
Emily says
The combination of spices and textures in this trifle is amazing!! So delicious.