Trifle of chocolate mousse, stollen, cream, spekulatius crumbs and cherry compote

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 2 Eggs (size M)
  • 150 g Dark chocolate
  • 30 g Butter
  • 25 g + 1 tablespoon of sugar
  • 250 g Whipped cream
  • 150 ml Sour cherry nectar
  • 1/2 Star Anise
  • 1/2 Cinnamon stick
  • 2 packages Vanillin sugar
  • 1 TEASPOON Cornstarch
  • 300 g frozen sour cherries
  • 100 g Spiced biscuits
  • 200 g Stollen (e.g. Dresden Stollen)
  • 2 meringue tuffs (approx. 2.3 g each)

Directions

  1. 1

    Separate the eggs for the chocolate mousse. Chill the egg white. Roughly chop the chocolate and melt it with the butter over a warm water bath, stirring occasionally. Beat the egg yolks with 1 tbsp. water and 25 g sugar over a hot water bath until whitish-creamy.

  2. 2

    Stir in the butter and chocolate mixture. Let it cool down a little. Beat the egg whites with the whisks of the hand mixer until stiff. Whip 150 g cream until stiff as well. Carefully fold both into the chocolate mixture.

  3. 3

    Cover and chill for about 2 hours.

  4. 4

    In the meantime, caramelise 1 tablespoon of sugar for the stewed cherries in a pot until golden. Add 100 ml cherry nectar. Add star anise, cinnamon and 1 packet of vanilla sugar and simmer for about 5 minutes at low heat until the caramel has dissolved.

  5. 5

    Mix 50 ml cherry nectar with starch until smooth. Pour into the hot juice and simmer for 3-4 minutes while stirring. Remove star anise and cinnamon stick. Add frozen cherries and stir in. Bring to the boil briefly.

  6. 6

    Pour the compote into a bowl and let it cool down.

  7. 7

    Coarsely crumble the biscuits. Cut the stollen into cubes of about 1.5 cm. Mix both and fill into a large bowl (approx. 1.5 litres capacity). Whip 100 g cream with the whisk of the hand mixer until stiff.

  8. 8

    At the same time, allow 1 sachet of vanillin sugar to trickle in. Pour the cherry compote onto the cookie and stollen crumbs. Spread 3/4 of the whipped cream alternately with the chocolate mousse. Finish with a dollop of cream.

  9. 9

    Crumble meringue and decorate trifle with it.

Nutrition Facts

KCAL
470 kcal
CARBS
45 g
FATS
27 g
PROTEINS
7 g