Peel and core the apples, cut into pieces and place in a saucepan. Simmer with water and a squirt of lemon juice for 8-10 minutes. Season with sugar and cinnamon to taste. Let cool down.
Put the shortbread in a bag and crumble. Then mix the crumbs with 1 tablespoon cocoa. Mix the sugar and vanilla sugar well with the natural yoghurt.
Then everything is poured into glasses: first the biscuits, then some apple compote and finally a layer of yogurt. Repeat again and dust with a little cocoa powder if necessary.
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