Summary

Ingredients

• 4 big apples, sweetie
• 1 stick cinnamon
• 1 vanilla pod (s)
• 10 gingerbread, (chocolate cake)
• 250 g mascarpone
• 250 g quark, 40%
• 1 bag almond (s), chopped
• some butter
• 2 teaspoons honey
• some amaretto
• some sugar, brown
• Physalis
• Chocolate, white

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Instructions

1. Peel the apples and cut into small pieces. Simmer together with the cinnamon stick and a large dash of amaretto in a saucepan with a lid until the pieces are soft. Then add cinnamon powder to taste and mash to a coarse purée. Let the applesauce cool down.
2. Crumble the chocolate cake. Stir the mug of mascarpone together with the quark to a light mass. Stir in the pulp of the vanilla pod and honey. Put the almond pieces with butter in a pan and toast them with a little brown sugar. Do not let the pan get too hot and stir the mixture all the time. Stir the caramelized almond pieces until they are cold, otherwise it can clump.
3. Now pour into a glass in layers. A whiskey glass is best. First the applesauce, then the gingerbread crumbs, mascarpone cream and finally the almond pieces.
4. To decorate, dip the tip of the physalis in white, melted chocolate. So that the chocolate can get cold, I simply hung the fruit on the extractor hood with clothespins.