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Peel and core the apples and cut into small cubes.
Heat the butter, brown sugar, vanilla essence and cinnamon in a pan until the butter has melted.
Add the apples and cook over medium heat for 10 minutes, stirring frequently. Set aside.
Crush the biscuits in a ziplock bag with a rolling pin or in a food processor.
Add the cream and sugar to a mixing bowl and beat until soft peaks form.
Add the yoghurt and Amarula and beat until stiff.
To assemble:
Add a layer apple pieces to the bottom of a serving glass.
Top with a layer of crushed biscuits and a layer of whipped cream.
Repeat the layers ending with the whipped cream.
Decorate with a baby apple and a sprinkle of crushed biscuits.
Repeat for the other 3 glasses.
HINTS & TIPS:
The desserts can be made up to 2 hours in advance and refrigerated, but no longer as the cookie crumbs will start to go soft.
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