Instructions

1. Peel & core the apples then cut them into small pieces.
2. Put the diced apple in a pan, add the cinnamon, 2 Tbsps of sugar and a dash of water. Gently cook until the apple has softened. Transfer it to a small blender and process it into a smooth purée.
3. Crumble the cookies into rough breadcrumbs. Add the melted butter and combine.
4. Whip the cream with the remaining sugar, using an electric whisk. It should be light, not too hard.
5. Layer the cookie crumbs, apple purée and whipped cream in dessert glasses or bowls – repeating the layering at least once more.
6. Cover and let them rest in the fridge for at least one hour.
7. Garnish with leftover crumbs and toasted almond flakes.