Christmas Stollen Parfait

Candied candied orange peel, cherries, candied lemon peel, raisins, marzipan with rum soak for one night. Beat egg yolks and cherry brandy in a hand mixer until thick. Meanwhile, make sugar and water to 120 °C. Add the hot sugar solution to the eggs form while stirring continuously with a hand mixer. Whisk until cooled to about 20 °C , preferably in iced water. Strain soaked ingredients and drain well. Add the almond kernels, divide the marzipan into 0.5 cm pieces and add, fold in the dried fruit and carefully fold in the whipped cream.

Spread with foil, fill and freeze for one night. Before serving, remove from the mold and cut into slices.

Decorate plates with powdered sugar and cocoa dust.

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