For the cream, whip the cream with the cream stiffener until stiff. Slice open the vanilla pod and scrape out the pulp. Mix the low-fat quark and mascarpone with the pulp of the vanilla pod, sugar and vanilla sugar. Stir in the whipped cream. For the apple mixture, peel and dice the apples. Put in a saucepan with a little water, sugar, bourbon vanilla sugar and cinnamon. Cook until there is no more liquid and the mixture looks like a lumpy sauce. Allow to cool slightly. In the meantime, put the speculoos in a freezer bag, close it and use a rolling pin or something similar to crush the contents. Now fill the glasses with approx. 2 tablespoons of the cream and smooth out. Put a layer of apple mixture on top. Then cover again with 1 - 2 tablespoons of cream. Then fill in approx. 3 cm of speculoos breadcrumbs. Divide the rest of the cream into all glasses and smooth out again. One chocolate decor figure is inserted into each glass. Also distribute the rest of the speculoos crumbs between the glasses. If you like, you can vary this recipe. You can also use berries instead of the apple mass, use more vanilla (depending on your taste) or decorate with chocolate sprinkles.
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