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.
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.
Cover and chill for about 2 hours.
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.
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.
Pour the compote into a bowl and let it cool down.
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.
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.
Crumble meringue and decorate trifle with it.