For the apple sauce, wash, peel, quarter, core and finely dice apples. Bring to the boil with 2 tbsp. sugar, cinnamon and 100 ml water, cover and simmer for about 15 minutes. Stir in between. Puree if necessary.
Let it cool down.
Boil up milk for the rice pudding. Stir in rice, 2 tablespoons of sugar and espresso powder and bring to the boil. Cover and allow to swell at low heat for 30-35 minutes, stirring from time to time. Leave to cool slightly.
Whip cream and vanilla sugar until stiff. Fold 100 g into the lukewarm rice, divide into six glasses and chill. Put the rest of the cream into a piping bag with a large star-shaped spout and squirt it onto the rice pudding.
Keep cool until serving. Drizzle with some apple sauce, add the rest.