Baked Apple Cream Dessert with Speculoos Crunch

5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 323 kcal


Baked apple compote:

  • 4,5 Pc. Apples
  • 30 g Whole cane sugar
  • Cinnamon
  • Star anise
  • Cloves
  • Water
  • Lemon juice

Mascarpone cream:

  • 375 g Mascarpone
  • 375 g Quark
  • 300 ml Cream
  • 90 g Powdered sugar
  • 1,5 packet Vanilla sugar
  • 7,5 tsp Cream stiffener

Crunch layer:

  • 225 g Speculaas
  • 150 g Walnuts


  • The applesauce can be cooked the day before. To do this, peel and core the apples. Then cut into small pieces. Put the apples together with some water or a splash of lemon juice, the whole cane sugar and the spices in a saucepan. Bring everything to a boil, then simmer the baked apple compote over low to medium heat for 20 minutes.
  • Now either coarsely mash the apples or puree them to a puree. After the cooking process, fill the baked apple compote into sterilized preserving jars and then seal them airtight.
  • For the layered dessert, fill a sturdy bag with the speculoos and close it tightly. Roll over it several times with the rolling pin until the crumbs are the desired size.
  • Then finely chop the walnuts. Put the nuts in a pan over medium heat without fat and roast for a few minutes. Make sure that they do not get dark. Then mix the biscuit crumbs with the roasted walnuts.
  • Once the components have cooled, layer everything in a glass. Start with the walnut biscuit crumbs, then comes the cream and then the apple compote. Repeat the process until the glass is full.
  • If you want the biscuit crumbs to stay crispy, it is best to arrange the dessert in a glass just before serving.


Serving: 100gCalories: 323kcalCarbohydrates: 18.9gProtein: 6.8gFat: 24.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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