Apple Tiramisu

Place mascarpone, ricotta, milk, sugar and vanilla sugar in a bowl.

Whisk everything with a whisk or handheld mixer into a smooth, creamy mixture.

Pour apple juice into a deep plate and briefly dip half of the ladyfingers in it. Layer the soaked biscuits in a shallow baking dish.

Spread the apple compote evenly over the biscuit layer and then spread half of the cream on top.

Briefly soak the remaining ladyfingers in apple juice, place them as a second layer and cover smoothly with the remaining cream.

Cover the apple tiramisu and let it rest in the refrigerator for at least 5 hours.

Before serving, dust with cinnamon and decorate as desired with small apple pieces.