Summary

Ingredients

• 250 g mascarpone
• 200 g whipped cream
• 60 g suar
• 1 packet vanilla sugar
• 100 g speculoos
• 1 apple
• 35 g butter
• 1 tablespoon cinnamon sugar
• 1 tablespoon almonds, chopped
• 20 ml amaretto
• 20 ml apple juice
• Cocoa powder for dusting

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Instructions

1. Melt the butter in the pan. Put the peeled and diced apple in the pan, fry briefly over medium heat, add the cinnamon sugar and the chopped almonds, stir and deglaze with the apple juice and amaretto. Simmer briefly and set aside to cool.
2. Then whipped the cream until stiff. Mix the mascarpone, sugar and vanilla sugar in another bowl. Carefully fold the cream into the mascarpone.
3. Crumble the speculoos biscuits, e.g. tap them in a freezer bag with a hammer.
4. Then start layering in small jars: first the cream, then the baked apple and then the biscuit crumbs, then again the cream.
5. It is best to keep it in a cool place overnight.
6. Dust with cocoa before consumption!