Cut 3 apples into small pieces and coat with cinnamon sugar. Heat butter in a pan over medium heat. Add the apples and cook for 3–4 minutes, stirring occasionally, until a light caramel-like mass forms. Transfer to a plate and cool for 2–3 minutes.
Mix together 150 g quark and 250 g mascarpone in a bowl. Stir in sugar to taste. Add juice from 1 mandarin. If too thick, add milk until the mixture reaches a creamy consistency.
Spoon a layer of the cooled cinnamon-apple mixture into each of 3 dessert glasses. Top each with quark cream. Layer in the fried apples. Top with another layer of quark cream. Crumble speculoos over each dessert.
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