Layered from Wibele with Local Apples, Eggnog and Praline

Layered things from Wibele:

1. Mix the quark and mascarpone in a mixing bowl. In an extra bowl, whip the cream until stiff and fold into the quark mixture. Sweeten everything with vanilla sugar and lemon zest.
2. Caramelize the apples in the pan, add a little cinnamon and deglaze with Frangelico and apple juice (just briefly so that they are still crisp). Place the wibele in apple juice and Frangelico (stick together).
3. Then fill the jars with cones, apples and a layer of cream (with a piping bag). Finish the top with the cream. Sprinkle with brittle and garnish with mint.

Advocaat:

1. Cut the vanilla pod lengthways and scrape out the pulp with the back of the knife. Put the scraped pod together with the vanilla pulp, the cream and the powdered sugar in a saucepan and bring to the boil, stirring occasionally. Pull off the plate and set aside.
2. In the meantime, beat the egg yolks and the remaining sugar over the boiling water bath with the whisk (or mixer) for several minutes until they are white and frothy.
3. Bring the milk to the boil again and add a thin stream to the egg mixture, stirring constantly with a silicone spatula. Stir everything over the water bath with the spatula until the mass clearly thickens. Stir in the cognac and let the finished egg liqueur cool down completely, then fill into previously sterilized bottles.

Praline:

1. Heat the cream slowly and melt the chocolate in the cream. Add the egg liqueur and let everything boil down well (it should make bubbles). Then place the cooled mass in the refrigerator overnight. Shape balls the next day and then roll them in the almonds.