Wash apples, remove core with an apple corer. Cut apples into thick slices. Melt butter in a pan. Fry the apple slices briefly. Sprinkle with 2 tbsp. sugar, deglaze with apple juice, bring to the boil and stew for about 2 minutes.
Stir mascarpone, quark, milk, 2 tablespoons sugar and vanillin sugar until smooth. Season with cinnamon. Arrange apple rings on a plate. Serve with the cinnamon-mascarpone cream.