A winter dream of a dessert: delicately crunchy stewed apple compote with a subtle hint of vanilla, cinnamony quark cream, speculoos butter cookie and salted caramel sauce, piled up and appetizingly arranged in a glass ... Is this still a hint of autumn - or does it already taste like Christmas? Whatever occasion you want to treat yourself and your guests to, remember: the components of this layered dessert can be prepared the day before, so all you have to do is arrange it just before serving.

For the compote, peel, core and finely dice the apples. Squeeze half the lemon and scrape out the vanilla pod. Slowly reduce the lemon juice, sugar, vanilla sugar, vanilla pulp and diced apples over a medium heat until the desired consistency is reached. Remove from the heat and leave to cool.
For the cream, mix the quark with the sugar and cinnamon. Whip the cream until stiff and carefully fold into the quark mixture.
In the meantime, finely crumble a few speculoos cookies and set aside 4 whole cookies.
Now serve the dessert: Layer the cooled apple compote alternately with the quark cream and cookie crumbs in glasses, finishing with a layer of cream. Decorate each with a spoonful of caramel sauce and a whole speculoos cookie.
Our tip: The French bistro glass from our range is perfect for serving the layered dessert in.