1. Peel, quarter and core the apples for the compote, then cut them into small pieces. Add the butter, sugar, apple juice, vanilla extract, and ground cinnamon to a saucepan and bring to a boil. Add the apple pieces, mix well, and let the apples simmer for about 5-6 minutes. The apple pieces should be soft but not mushy. The apple compote is perfect when the liquid in the saucepan has thickened a little. Remove from the heat and let cool down completely.

2. Mix the mascarpone and Greek yogurt with sugar and vanilla extract and set aside.

3. Break the ladyfingers into small pieces and add about half of them into serving glasses. Combine espresso and amaretto and drizzle the ladyfinger pieces with the mixture. Spread some apple compote and about half of the mascarpone cream on the ladyfingers, then repeat the process – ladyfingers, espresso mixture, apple compote, and the rest of the mascarpone cream. Decorate the desserts with more apple compote, chopped pecans and crumbled ladyfingers. Place in the fridge until ready to serve.