Summary

Ingredients

• 250 g mascarpone
• 250 g quark
• 40 grams sugar
• 1 packet vanilla sugar
• 100 g whipped cream or Cremefine for whippin
• 1 pack cream stabilizer
• 400 g ladyfiners
• some speculoos
• 15 ml cherry liqueur or amaretto
• 15 ml milk
• 1 glass apple compote, 360 g
• Cocoa powder
• cinnamon
• gingerbread spice

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Instructions

1. Cover the bottom of a baking dish with ladyfingers. Mix the liqueur with the milk and use a tablespoon to spread over the ladyfingers. The mixture should be pink. Then spread half of the apple compote on top.
2. In the meantime, stir the mascarpone with the quark, sugar and vanilla sugar until smooth. Add the cream and whip everything. Use cream stabilizer as needed. Now distribute half of the cream on the apples and cover with speculoos. Then layer the rest of the apple compote on top, cover with the remaining cream and smooth out. The dessert now has to be in the refrigerator for about two hours.
3. Just before serving, dust with cocoa powder and, if you like, with cinnamon and gingerbread spice through a sieve.