Whip the cream until stiff, add a little sugar to taste.
Roughly crumble 100 g speculoos in a bowl. Put about 1/3 of the applesauce on top and smooth it out with a tablespoon. Then layer enough cream on top (approx. 130 g) until the applesauce is covered. Repeat until all ingredients are used. For me it was a total of 3 shifts each. Finish with cream.
Now dust the cinnamon over it. That looks nice with motifs too. Use a template for this.
Place the apple and speculoos dessert in the refrigerator for a few hours or overnight.