Summary

Ingredients

• 500 ml cream
• 500 g mascarpone
• 1 glass applesauce, 370 ml
• 4 tablespoon sugar
• 1 teaspoon cinnamon
• 600 g speculoos (spicy), also with almonds
• 250 ml apple juice, naturally cloudy
• 6 cl pear spirit, or calvados

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Instructions

1. Whip the cream and mix with 2 tablespoons of sugar, mascarpone and applesauce to a cream.
2. Mix the apple juice with the fruit schnapps in a deep plate. Now dip each of the speculoos briefly in it and layer them alternately with the cream in a baking dish. Depending on your taste, you can also make a layer in between with just applesauce. The last layer should be mascarpone cream applesauce cream so that all the speculoos can soak through.
3. Finally, mix the remaining sugar with the cinnamon and distribute evenly on the last layer of cream.
4. Leave to rest in the refrigerator for at least 4-5 hours, preferably overnight.