Peel, core and roughly dice the apples. Caramelize the sugar in a saucepan, deglaze with the wine, add the speculoos spice and let it boil down a little. Add the apples and sauté until soft. Then chill.
Crush the chocolate and heat it with the cream until the chocolate has melted. Let cool a little and fold in the quark. Season to taste with a little lemon juice. Pour the mixture into a freezer bag, cut off one corner and squirt the cream evenly into glasses. Refrigerate.
Put the speculoos in a freezer bag and chop. Put the baked apple mixture on top of the chocolate quark cream and finally top with the crumbled speculoos. Chill until ready to serve.
Tip: This recipe can be wonderfully prepared a day in advance.
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