For the caramel fruit filling, rinse the orange with hot water, dab dry and rub the peel. Squeeze the orange. Roughly chop the dried fruit. Heat the orange peel, butter and sugar in a saucepan while stirring until the sugar has melted.
For the Amarettini filling, roughly crush the biscuits. Drizzle with espresso. Mix with pistachios and butter.
Chop the walnuts for the marzipan filling. Coarsely grate the marzipan. Mix both with egg whites and cherries with the whisks of the mixer.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash apples, grate them dry and cut out the cores with an apple corer.
Press each of the three fillings into the inside of 3-4 apples, possibly adding a wooden spoon handle. Place the apples in an ovenproof dish. Bake in the oven for about 45 minutes until they are soft.
If necessary, cover with aluminium foil after 30 minutes. Serve with whipped cream and cinnamon.