Serves 6

Cut the top and bottom off 4 oranges, then cut the peel off along the sides, so that you expose the orange flesh. Cut out orange wedges and put into a bowl. Squeeze the remaining orange juice from the leftover orange flesh and put into a deep plate.

Squeeze out the remaining orange so that you get 100ml orange juice in total. Mix with 60ml Grand-Marnier and set aside.

Separate the eggs, beat the egg whites with a pinch of salt until stiff. In a large mixing bowl, beat the egg yolks with the sugar and vanilla sugar. Add the mascarpone and the cream and beat until you have a stiff mixture.

Fold the stiff egg whites through the mascarpone cream.

Dip stollen slices in the orange juice so that it soak up a lot of liquid.
Distribute the soaked stollen in the bottom of one big serving bowl (or many different-sized ones), pouring a bit more liquid over them, then top with orange slices and end with a generous portion of mascarpone cream. If you’re only doing one single big bowl, you can decide to create a second layer, like a tiramisu. I personally prefer one bottom layer of Stollen with a thick layer of cream on top, so that it looks like a trifle.

Cover the tiramisu with cling film and refrigerate for at least 4 hours.

Before serving, dust the tiramisu with cinnamon sugar and sprinkle with the festive sprinkles and pomegranate seeds.