Maple syrup is available in various so-called grades (AA-D), some are sweet and light, others are very dark in color and have a strong, tart taste. The bitter taste in particular is not everyone`s cup of tea, which is why I gave rather vague information on the quantities of maple syrup.
So depending on the sweetness and intensity you want, I would recommend trying your hand at the right amount of syrup!
In normal supermarkets you will usually find quality grade A, which is rather sweet and mild in taste. Here I would recommend an amount of 125ml and the addition of 2 gelatin sheets.
Mix the mascarpone and quark until creamy and add the desired amount of maple syrup. If the syrup is very tart, a little sugar can be added to taste.
Soak the gelatine sheets in cold water for 5 minutes, then squeeze them out and heat them up slightly in a saucepan. Put 3-4 tablespoons of the cream in the saucepan and mix well with the gelatin, then mix the gelatin mixture into the cream.
Peel the apples, cut them into small pieces and let simmer with the water, vanilla sugar and cinnamon for about 10 minutes until soft, then mash into compote.
Layer the cooled compote with the cream alternately in glasses and chill for at least 1.5 hours.
Caramelize the sugar in a pan and add the coarsely chopped nuts, toss briefly and spread on a plate / tray lined with baking paper to cool.
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