Cream quark, mascarpone, sugar, vanilla pulp, lemon peel and lemon juice. For the compote, peel and halve apples and remove the core. Cut apples into slices. Put them in a pot with sugar, cinnamon stick and 50 ml water, bring to the boil and cook on low heat for about 5 minutes.
Remove the cinnamon stick and let it cool down. For the brittle melt sugar and fat in a pot. Add nuts and roast until golden brown. Spread on oiled aluminium foil and let dry. Crush roughly.
Arrange mascarpone cream and apple compote in a bowl and sprinkle with brittle. Put on lemon balm leaves.