Mix the mascarpone with the yogurt until creamy. Add the amaretto, cinnamon and a tablespoon of sugar, stir well and place in the refrigerator.
Rinse and drain the raspberries. Put two raspberries aside, cut the rest of the raspberries a little smaller.
Caramelize sugar in a pan or saucepan. I do it by pouring the sugar into a saucepan so that it is evenly distributed across the bottom of the saucepan. Then I heat the saucepan on the stove over medium heat until the sugar has turned a golden brown color. Then immediately pour a good shot of water into the pot (be careful, very hot steam rises). If you now have caramel lumps in the pot, don`t panic. Continue to simmer over medium heat and the lumps will dissolve.
The caramel must not become too firm, it should have the consistency of a thick sauce. Now take the saucepan off the heat, add the raspberries and mix with the caramel. The raspberries disintegrate and a thin puree is created. Let the puree cool down, as it cools it becomes firmer.
Now make a little more caramel for the two remaining raspberries. This time it has to get really thick by allowing the added water to boil off.
Place the two raspberries on a piece of baking paper and drizzle a few drops of caramel on each raspberry. That too has to cool down again.
Arrange in bowls or glasses. Fill in about 2/3 of the cream, then the puree on top and the rest of the cream on top. Now add a raspberry drizzled with caramel and sprinkle a few chopped almonds on top.
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