Peel the apples, remove the seeds and cut into small cubes. Simmer with sugar and wine until the apples are soft. Allow to cool.
Whisk cream until stiff. Mix well mascarpone and yogurt with the sugar. Fold in whipped cream.
Crumble one ladyfinger in each glass. Then add half of the compote and cream. Crumble one ladyfinger in each glass againe, then the rest of the compote and cream. Cool covered 2 hours at least.
Decorate the dessert with shreded chocolate.