Summary

Ingredients

• 3 to 6 meringues, depending on size
• 1 bag berries, frozen, mixed
• some raspberry spirit
• g 1,000 yourt, Turkish or Greek, 10%
• 400 ml cream
• 2 sachets cream stabilizer
• 250 g suar, brown

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Instructions

1. Crumble the meringue in a large bowl or casserole dish, cover with the thawed, drained fruit mixture. Pour some raspberry brandy or other fruit schnapps over it. Whip the cream with the cream stiffener and fold into the yoghurt. Spread the mixture on the fruit mixture and then sprinkle with the brown sugar.
2. Then place in the refrigerator for 1 - 1 ½ days.