The festive Christmas desert, easy and delicious.

Ingredients

• 1 small Christollen with marzipan, approx. 500g
• 200g sugar
• 6 egg yolks
• 400 g whipped cream
• 2 vanilla pods
• 1 packet of vanilla sugar
• 80g of almonds
• 50g raisins
• 50g currants
• 40g candied orange peel
• 40g candied lemon peel 4cl Rum

Preparation

• This dish is best baked or presented in a Stollenform, only in an emergency should an ordinary cake form be used.
• To prepare the day before: Wash or rinse the raisins and currants and place in rum along with the candied orange peel and candied lemon peel.
• Brown the almonds in some olive oil using a steel pan.
• Line the Stollenform with cling film.
• Slice the Stollen in thin slices and place in the Stollenform with the slices overlapping.
• The filling: Place the egg yolk, sugar and vanilla scrapings in a water bath and heat. Beat or mix the contents and then allow to dry. Add the raisins, currants, candied orange and lemon skins and rum. Mix in the whipped cream in 2 stages and mix slowly. Pour the mixture into the Stollenform and place in the freezer for 4-6 hours until frozen through.

Serving suggestion

• Remove the Ice Stollen from the Stollen form and serve with warmed, stewed apricots and sprinkle with coco powder.