Prepare six 125 ml dessert glasses. For the apple pieces, peel, core and dice the apples, halve the vanilla pod and scrape out the seeds. Place the butter, sugar, vanilla pulp and cinnamon in a pan and simmer briefly without stirring. It is best to use a larger pan, as the apple pieces will also go into this pan later. When the sugar has caramelized a little, add the apple pieces and apple juice. Simmer for about 5 minutes, stirring regularly. The apple pieces should be soft but not completely overcooked. Remove the apple pieces from the pan with a sieve scoop and place in a bowl. Simmer the caramel sauce for a further 5 minutes until the mixture thickens. Now add the pre-cooked apples back in and simmer for 2-3 minutes. Set the pan aside and leave to cool.

For the Mousse:
For the cream, mix together the mascarpone, low-fat quark, sugar and the seeds from the second half of the vanilla pod.
To layer the glasses, first place 2 teaspoons of the apple pieces in the glasses. Roughly crush the gingerbread and crumble over the apple pieces. Then spread 2-3 teaspoons of the cream on top and smooth down. Repeat this process once more. Finish with the apple pieces and crumble a few pieces of gingerbread on top.