This is a holiday variation of my standard trifle that I make with various fruits and crumbs depending on the season, throughout the year. This variation uses pumpernickel, which is traditional for some German Christmas desserts. If you don’t like pumpernickel just use a few more cookies.

This trifle has three layers: on the bottom a cookie/pumpernickel crumble, in the middle a plum layer and on top the cinnamon cream.

Ingredients

For the Plum layer:

• 1 lb. of fresh damson plums or one large jar/can of plums in syrup fruit equivalent in weight to the lb. of plums with the stones removed about 375 grams

• ¾ cup / 180 ml of Port wine

• ¾ cup / 150 grams of brown sugar – yes brown despite the discussions – if you prefer you can use white sugar too

• 3 cloves

• 1 cinnamon stick

• ½ tsp cinnamon powder

• 1 pinch of chili flakes

• 4 grounds of fresh ground pepper

Making the plum layer:

• If using fresh plums, wash them, cut them in half and remove the stone placing them in a bowl to collect the juices. If using the jarred or canned ones, strain them reserving the juice.

• To make the caramel, melt the brown sugar or white sugar over medium-high heat in a heavy metal pot without stirring. Take care not to burn the sugar or yourself.

• Once the sugar has melted and the caramel is light brown add the plums if possible open side down. Let them caramelize for 3 minutes, lower the heat, pull the pot from the heat and add the Port.

• Return the pot to the heat, add the cloves, cinnamon stick and powder, the chili flakes and ground pepper. Stir to un-stick the caramel and to mix. Let simmer for 5 minutes. Turn off the heat and let sit covered until ready to use.

For the bottom crumble layer:

• 8 small pumpernickel party rounds about 150 grams

• 200 grams / 7 ounces of spiced cookies – I use Spekulatius a traditional German spiced Christmas cookie

Making the crumble layer:

• Select a round high-sided glass serving dish – it should be like a glass soufflé dish, glass makes this dessert prettier since you can then see the layers but if you don’t have one, use your soufflé dish since it has high sides.

• Using your hands and if you prefer thin disposable latex gloves, crumble the pumpernickel and cookies together until you have a fine even crumble. Press it and adjust it to cover the bottom and set aside until needed.

For the cinnamon cream:

• 1 package of mascarpone cheese

• 1 package of light cream cheese (I use lactose-free)

• 1 cup of sugar

• 250 ml of whipping cream any type you prefer (plant-based, normal or low fat) of which 1 TBSP separately

• ¼ cup of plum juice – either the reserved juice from the jar or can – you can substitute it with Port or milk if you were using fresh plums

• 3 leaves of gelatin

• Boiling water to fill a cereal bowl ¾ full

• 1 TBSP plus 1 tsp of cinnamon powder

• 1 TBSP powdered sugar

Making the cinnamon cream layer:

• Soak the 3 leaves of gelatin in cold water to cover for 5 minutes

• In a large bowl, combine the mascarpone, cream cheese, juice or substitute and the separated 1 TBSP of cream, use a mixer on low to combine.

• With the mixer running, add the sugar, pouring it slowly and continue to mix until well combined.

• Remove the soaked gelatin leaves, squeezing out the water and place them in a soup ladle. Pour the boiling water into a cereal bowl and place the soup ladle slightly into the boiling water so as to melt the gelatin in the ladle. Be careful not to burn yourself or to spill. Use a little spoon to stir the gelatin and accelerate the process – it takes about 3 minutes.

• Mixing gently, pour the melted gelatin into the cream cheese mixture. Add the cinnamon and stir to completely mix.

• Set the cheese mixture aside and remove the beaters form your mixer and wash them clean and fat free.

• Now whip your cream with the mixer until stiff but not butter.

• Use a wire whisk to carefully combine the whipped cream into the cream cheese mixture. Do not over-mix!!

• Now put the layers together swiftly as directed below.

Putting it all together:

• Take your glass dish with the crumbled cookies and pumpernickel, and add the plum layer after removing the cinnamon stick and the cloves.

• Spread it evenly over the crumble, taking care to keep the sides of the dish clean, wipe them with a paper towel if necessary.

• Now add the top cinnamon cream layer, spread evenly and wipe the sides if need be.

• Cover with plastic wrap and place in the fridge for at least 2 hours until the cinnamon cream has become firm. This can also be made the day before if it is kept cold until serving.

• When ready to serve, remove the plastic wrap and sprinkle the top with the 1 tsp of cinnamon powder combined with the 1 TBSP of powdered sugar.