Christmas Stollen Souffle with Mulled Wine Zabaione

Soak stollen in milk. Beat butter and sugar until creamy. Add the egg yolks and continue to beat until creamy. Add stollen crumbs, also grated lemon peel.

Beat egg whites and fold in gradually.

Grease the baking dish with butter, sprinkle with breadcrumbs and pour in the mixture up to the rim. Bake in a hot water bath at 225 °C for 25 minutes.

Zabaione: Put all the ingredients in a saucepan and whisk over a gentle heat until the mixture is creamy through and through. (It must not make!)

Place zabaglione on plates, carefully lift the souffle out of the ramekins and place in the center. Dust with powdered sugar.

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