Summary

Ingredients

For the compote:

• 4 apples
• 150 ml amaretto
• 250 ml fruit juice (multi-fruit juice), alternatively apple juice
• 150 ml water
• 1 packet vanilla pudding powder

For the cream:

• 500 g mascarpone
• 300 g yourt, Greek
• 1 tablespoon cinnamon
• 1 tablespoon powdered sugar

For the sprinkles:

• 150 grams flour
• 75 g butter
• 40 g suar
• Walnuts, chopped, roasted

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Instructions

1. For the apple compote, peel the apples, dice them finely and sauté them with 50 ml amaretto in a saucepan. Pour in the remaining amaretto and juice and bring to the boil. Mix the pudding powder with the water and add to the saucepan. As soon as it thickens, remove from heat, pour into dessert glasses (1/3 high) and let cool down.
2. For the cinnamon cream, mix the mascarpone, Greek yogurt, cinnamon and powdered sugar in a bowl and pour onto the cooled compote.
3. For the butter crumble made from flour, butter and sugar, knead crumble and spread on a prepared baking sheet. Bake in a preheated oven at 180 ° C top / bottom heat for about 15 to 20 minutes. Let cool and pour on the cinnamon cream.
4. Tip: If you like, add chopped, roasted walnuts between the individual layers.