Stollen Trifle with Caramel Apple - A German Christmas Dessert
This showstopper German Christmas dessert combines two holiday classics - Bratapfel (baked apples) and Stollen - layered in individual glasses for an impressive but easy make-ahead treat.
Servings 4 people
Calories 563kcal
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
- 4 tablespoon butter
- ⅓ cup 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 mascarpone
- 1 cups low fat greek yoghurt
- 3 tablespoon brown sugar
- ½ vanilla pod or 1 teaspoon vanilla extract
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 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 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
Please see the main post for more details about how to store the stollen.
There are also variation suggestions in the main post.
Nutrition
Calories: 563kcal | Carbohydrates: 63g | Protein: 12g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 68mg | Sodium: 83mg | Potassium: 304mg | Fiber: 6g | Sugar: 53g | Vitamin A: 1058IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 1mg
