Peel the apples, cut into eighths and cut into wedges. Melt the butter in a pan and caramelize the sugar in it. Add the apple wedges. Deglaze with white wine and let it boil down a little.
Roughly crumble the ladyfingers (works very well in a mortar) and portion into glasses. Drizzle a little amaretto over the sponge fingers. Pour the cooked apple wedges over the sponge fingers with a little stock.
Stir the mascarpone with vanilla sugar and a dash of amaretto until smooth and layer in the glasses as a topping. Store in the refrigerator until ready to be eaten. Dust the dessert with a little cinnamon just before serving.