b'Christmas baked apple tiramisuby Nicole S | GermanyWithout alcohol and without espresso, therefore ideal for children.Why is it special?Honestly, I love this recipe so much that I eat it not only at Christmas, but all year long.Thats why I have a large stock of speculoos, because you can only buy them in winter.Ingredients for 6 servings200g whipped cream 5 apples, tart (e.g. Boskoop)6 tablespoons of sugar1 teaspoon gingerbread spice or speculoos spice1 vanilla pod pulp50g almond flakes, roasted1 stick of cinnamon 50g raisins or cranberries, if desired250g mascarpone Cinnamon-sugar for sprinkling300ml apple juice 400g speculoos biscuits (spiced speculoos)1 tablespoon lemon peel, untreated, grated Method1. First prepare the apple compote, as it needs to cool down again. Peel the apples and cut them intosmall pieces. Heat in a pot with the apple juice and add the raisins (cranberries) - if you dontlike raisins and cranberries, you can leave them out.2. Season with half the sugar, the cinnamon stick and the gingerbread or speculoos spice. Cut the vanillabean in half and scrape out the pulp. Add the pith to the stewed apples and simmer until the apple piecesare soft but not yet falling apart. This takes about 10 min, depending on the type of apple.3. Now add the roasted almond flakes and remove the cinnamon stick, let everything cool down in a bowl.There should be soft apple pieces with raisins (cranberries) in a spicy broth.4. For the cream, whisk the mascarpone with the remaining sugar and lemon zest until smooth. Carefully fold in the whipped cream.5. In a mould, first lay out a layer of speculoos. Spread about half of the baked apple compote on top,soaking the speculoos with the broth. Now add a layer of mascarpone cream on top. Spread a layer ofspeculoos on top of the cream, top with baked apple compote with broth and finally cover everythingwith a layer of cream. 6. Cover everything with foil and leave in the refrigerator for about 2 - 4 hours.7. At Christmas, I decorate the cream. I cut out small stars, bells or angels (use cookie shapes as a template)from paper and put them on the cream. Then I dust everything with cinnamon-sugar and carefully liftoff the paper shapes with tweezers.23'