What a lovely presentation :D This looks fantastic!

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Recipe is:
Hazelnut Crisp -
4 tbsp unsalted butter, at room temperature (plus extra for greasing the pan)
1/2 cup All-Purpose flour (plus more for the pan)
3/4 cup cake flour
2 cups confectioner's sugar
6 large egg whites (save the yolks for custard or something)
1 tbsp vanilla extract
1/4 cup sliced hazelnuts

Preheat oven to 375F Butter and flour 2 large baking sheets (rimless, pref).
Sift the flours and confectioner's sugar together into a large bowl, add the butter, egg whites, and vanilla and beat until thoroughly incorporated.
Using a palette knife or spatula, spread the paste evenly onto the baking sheets, as thinly as possible. Sprinkle the hazelnuts evenly over the paste.
bake for 15-17 minutes until golden brown (will be darker around the edges. Don't let it burn), transfer to a wire rack and let cool, then break into roughly shaped pieces and set aside.

Apples -
1/4 cup sugar
2 large apples peeled, cored, and cut into 1/16" slices (my favourite are Fuji)
2 tbsp fresh orange juice
pinch each of ground cinnamon and ground nutmeg
4 tbsp salted butter

sprinkle the sugar into a large saute pan or skillet. add the apples in a thin layer, and place the pan over medium-high heat.
sprinkle the orange juice over top, and sprinkle the cinnamon and nutmeg on. Dot the butter over the apples, and simmer for 10-15 minutes, until the apples are soft. set aside.

Hazelnut Whipped Cream -
500mL heavy whipping cream (1 pint)
1/4 cup sugar
1/4 cup Frangelico liqueur

In a chilled bowl with chilled beaters, whip the cream for about 1 minute and add the sugar and liqueur. Whip until soft peaks form. Refrigerate, covered until ready to serve.

To Serve -
2 cups strawberries, quartered

divide the apples among 4 dessert dishes. Top with a layer of strawberries and a dollop of whipped cream. Stick a hazelnut crisp into the top and serve immediately.

Allergy warning – recipe contains nut and dairy products