Summary

Ingredients

• 350 g apple compote, homemade or from the lass
• 250 g low-fat quark
• 150 g mascarpone
• 125 g Cremefine, for whippin, or cream
• 50 g walnuts
• 50 grams sugar
• 1 packet vanilla sugar
• Cinnamon powder
• Brittle (hazelnut)

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Instructions

1. Combine the quark, mascarpone, sugar, and vanilla sugar in a bowl, stirring for 1-2 minutes until well mixed.
2. In a separate bowl, whip the cream until stiff peaks form.
3. Gently fold the whipped cream into the quark mixture until combined.
4. Heat the apple compote in a saucepan over medium heat for 2-3 minutes until warm (60°C / 140°F), then stir in cinnamon powder to taste.
5. Divide the warm apple compote evenly among 3 dessert glasses.
6. Scatter the walnuts evenly over the compote in each glass.
7. Top each glass with the cream mixture.
8. Break up the hazelnut brittle and scatter it over each glass, then dust lightly with cinnamon powder.
9. Serve immediately while the apple compote is still warm.