Stollen Trifle with Caramel Apple - A German Christmas Dessert

5 from 3 votes

A delicious German Christmas Dessert. Combining two classic dessert: Bratapfel and Stollen in one glas.

Course Dessert

Cuisine German

Prep Time 10

Cook Time 15

Cooling time 25

Total Time 50

Servings people

Calories 563kcal

Author Marita

5 apples around 500 g around 17 oz
½ vanilla pod
50 g butter 1.78 oz
70 g brown sugar ⅓ cup and 1 tablespoon or 2.5 oz
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

Prepare 4 glasses around 200 ml each or 6 glasses around 125 ml.
Peal the apples, core them and then cube them to around 3 cm cubes.
Chop the vanilla pod in half and scrape out the pulp of the first half.
Melt the butter in a saucepan. Then add the brown sugar, half the vanilla pulp, gingerbread spice and heat on medium heat.
Once the sugar starts to caramelise, add the apple cubes and rum or apple juice. Cook for around 5 minutes. Once the apple chunks begin to soften, removed them with a slotted spoon and set aside.
Cook the caramel sauce for a further 5 minutes until it has a thick, creamy consistency. Now return the apples to the pan and cook for another 2-3 minutes. Leave the caramelised apples to cool down.
In the meantime, in a bowl mix the mascarpone, yoghurt, sugar and remaining pulp of the vanilla pod to a smooth creme. Set aside.
Slice the stollen slices into little cubes.
Ensure that the caramel apples have cooled. Then cover the bottom of each glass with the stollen cubes. Layer 2 teaspoon of caramel apples on top. Now add 2 or 3 tablespoon of mascarpone and finish off with a layer of caramelised apple.
To decorate stick one of the stollen sticks into the crème, like a wafer.
Refrigerate until serving.

Please see the main post for more details about how to store the stollen.

There are also variation suggestions in the main post.