Peel, quarter and core the apples and cut into cubes of approx. 1 cm in size. Put in a saucepan with the other ingredients. Simmer with lid closed and medium temperature for about 15 minutes. The apples should be soft but still slightly chunky. Allow to cool before further use and remove the star anise.

Mix vegan quark, cream cheese and vanilla sugar - preferably with a mixer - to a homogeneous mass.

Grind the speculoos coarsely. This can be done by food processor, by hand or by filling the speculoos into a freezer bag and pound it, for example, with a pot or a rolling pin.

Layer speculoos, vanilla quark cream and the baked apple mixture into glasses and put them in the fridge.

Caramelize almonds with sugar in a non-stick pan at medium temperature. Carefully add the hot caramel to a baking paper to cool down. Once cooled and firm, remove from the baking paper, chop with a knife and sprinkle on the baked apple tiramisu glasses just before serving.