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Stollen parfait
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Prep Time:
390 minutes
Cook Time:
10 minutes
Total Time:
400 minutes
A crowd-pleasing dessert with a modern twist on classics.
Ingredients:
  • 40g mixed peel
  • 85g glace cherry
  • 110g sultana
  • 110g raisins
  • 5.00 gm mixed spice (or see note)
  • 1 tsp almond extract (see note)
  • 60ml rum
  • 125g caster sugar
  • 4 egg yolks
  • 600ml thickened cream
  • 90g almond
  • Berry sauce, to serve (optional)
Instructions:
  • In a bowl, mix mixed peel, cherries, sultanas, raisins, spice, extract, and rum. Let it sit at room temperature for at least 4 hours or overnight. The next day, grease a 1-litre terrine or loaf pan and line with plastic wrap, leaving some to overhang for covering the top.
  • In a pan over low heat, combine sugar and 3/4 cup (185ml) water, stirring until sugar dissolves. Increase heat to medium-high and simmer without stirring for 3 minutes until slightly thickened. Allow to cool slightly.
  • Using electric beaters, whip the egg yolks until they become thick and pale, which should take around 3-4 minutes. Slowly incorporate the sugar syrup until it is fully combined and the mixture is slightly thickened.
  • Pour the mixture into a clean pan over low heat. Cook while stirring constantly for 3-4 minutes until it thickens. Then, put the mixture back into a clean bowl and beat for 2-3 minutes until it cools down.
  • Whip cream until stiff peaks form, then gently combine with yolk mixture. Carefully fold in the rum-soaked fruits and any remaining liquid. Transfer the mixture into a terrine and cover with plastic wrap hanging over the edges. Place in the freezer overnight.
  • Allow the dessert to thaw for 15 minutes before serving to soften. Flip onto a plate and slice into thick pieces. Enjoy with berry sauce on the side, if preferred.

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