Melt the sugar (2 tablespoons) in a pan without fat until a light caramel has formed. Peel, quarter and core the apples and cut into small pieces. Add the apples, lemon juice and cinnamon. Let simmer over a low heat for 2-3 minutes.
Place the speculoos on a kitchen towel and roughly chop. Beat egg yolks with sugar in a bowl for at least 2 minutes until frothy. Mix in the mascapone and quark with a whisk.
Speculatius crumbs: first distribute 1 tablespoon in each of 4 glasses (300 ml), then distribute 1 tablespoon espress on top of each, then add 1 tablespoon of apple compote each time. With 1 tablespoon of mascapone cream, crumbs soaked in espresso, layered apple cubes and cover with the rest of the cream, smooth out.
Before serving, sprinkle a Christmas motif with cinnamon on the surface.