Summary

Ingredients

• 200 g whipped cream
• 6 tablespoon, leveled sugar
• 1 vanilla pod, the pulp it
• 1 stick cinnamon
• 250 g mascarpone
• 300 ml apple juice
• 1 tablespoon lemon peel, untreated, grated
• 5 apples, sour (e.g. Boskoop)
• 1 teaspoon gingerbread spice or speculoos spice
• 50 g flaked almonds, toasted
• 50 g raisins or cranberries, possibly
• Cinnamon - sugar for sprinkling
• 400 g speculoos (spiced speculoos)

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Instructions

1. First prepare the apple compote as it has to cool down again. Peel the apples and cut into small pieces. Heat in a saucepan with the apple juice and add the raisins (cranberries) - if you don`t like raisins and cranberries, you can leave them out.
2. Season with half of the sugar, the cinnamon stick and the gingerbread or speculoos seasoning. Halve the vanilla pod and scrape out the pulp. Add the pulp to the apple compote and let everything simmer until the apple pieces are soft but not yet disintegrated. Depending on the type of apple, this takes about 10 minutes.
3. Now add the toasted almond flakes and remove the cinnamon stick, let everything cool in a bowl. Soft apple pieces with raisins (cranberries) should have arisen in a spicy brew.
4. For the cream, stir the mascarpone with the remaining sugar and lemon zest until smooth. Carefully fold in the whipped cream.
5. First lay out a layer of speculoos in a mold. Spread about half of the baked apple compote on top and soak the speculoos with the stock. Now put a layer of mascarpone cream on top. Place a layer of speculoos on top of the cream, top with baked apple compote and stock and then cover everything with a layer of cream. Cover everything with foil and let it soak in the refrigerator for about 2 - 4 hours.
6. For Christmas I decorate the cream. I cut out small stars, bells or angels (use cookie shapes as a template) out of paper and place them on the cream. Then I dust everything with cinnamon sugar and carefully lift off the paper forms with tweezers.