Christmas Stollen Parfait

Summary

Ingredients

• 150 g cake (Christmas stollen), crumbled
• 1 tablespoon rum
• 2 tablespoon orange juice
• 2 egg yolks, size M
• 2 egg (s), size M
• 50 g powdered suar
• 200 ml whipped cream
• 1 pinch (s) salt

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Instructions

1. This recipe is great for dessert idiots like me. You can prepare it a few days in advance and you don`t have to worry about the dessert menu.
2. Drizzle Stollenbrösel with the rum and orange juice and mix well.
3. Beat the egg yolks, eggs, sugar and salt with the hand mixer for a few minutes to a thick cream. Stir in the Stollen Crumbs (stirrer on the lowest setting) and then carefully fold in the cream.
4. Fill the cream into 6 molds (dessert molds, cups, etc.) and cover them with cling film.
5. Freeze overnight.
6. To serve, briefly dip the molds up to the edge in hot water, if necessary loosen the edge with a sharp knife and then turn it out onto a plate.
7. I arranged the parfait on a raspberry mirror and found the color and taste to be very suitable.
8. The dessert should wait for the eater and be served slightly thawed.