Geeister Christmas Stollen with Blackberry Sauce

Finely crumble (chop) the Christmas stollen and sprinkle with Amaretto, half of the orange liqueur and rum, mix thoroughly.

Melt the white cooking chocolate in a water bath.

Whip the yolks with the sugar on the bain-marie until creamy and thick, then cool on iced water.

Fold the melted cooking chocolate, half of the whipped cream and the remaining orange liqueur into the egg mixture. Now stir in the scented Christmas stollen, the grated orange zest and the remaining whipped cream.

Fill a mold lined with plastic wrap with the mixture (or use a brick mold) and place in the freezer for a couple of hours, preferably overnight.

2-3 hours before serving, mold the tk blackberries into a work bowl and sugar to taste.

To serve, arrange a slice of iced Christstollen on a powdered-sugared plate, next to it a few blackberries with a little juice Form.

Refine with cassis.

Tip: Feel free to use better chocolate – the more delicious the result!

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