Summary

Ingredients

• 2 pear (s)
• 2 apple
• 500 g mascarpone
• 250 g quark
• 10 tablespoon, heaped sugar
• 3 teaspoons vanilla extract
• 1 packet vanilla sugar
• 500 g speculoos (spicy)
• 3 tablespoons water
• cinnamon
• cocoa powder
• Carnation (n), ground
• 250 ml espresso

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Instructions

1. Peel and core the apples and pears and cut into small cubes. In a saucepan with the water, 2 - 3 tablespoons of sugar and a little cinnamon, cook until soft. Not too soft, it shouldn`t be applesauce. Nevertheless, only pound a few times with a pounder. Put the compote in a sieve and catch the brew, do not throw away.
2. In a bowl, mix the mascarpone, the quark, the remaining sugar, vanilla sugar, 2 teaspoons of vanilla extract and some of the brew from the compote with a hand mixer.
3. Add 1 teaspoon of vanilla extract to the cold espresso, dip the speculoos briefly in each and line the base of an approx. 23 x 30 cm casserole dish with it. Spread a third of the cream on top, then spread half of the compote on top. Then another layer of speculoos, another third of the cream, and the rest of the compote on top. Now put another layer of speculoos on top and put the rest of the cream back on top.
4. Mix the cocoa powder with the cinnamon and the ground cloves and use a sieve to cover the cream. Ideally, chill for a few hours.