Summary

Ingredients

• 500 g natural yourt
• 100 g confectionery (Raffaello)
• 140 g powdered suar
• 400 ml cream
• 2 packs cream stabilizer
• 6 tablespoon coconut flakes
• 300 g raspberries

To garnish:

• raspberries, mint, Raffaello or lemon balm

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Instructions

1. Heat a pan without oil and roast the coconut flakes in it until light brown, then chill.
2. Mix the yoghurt, the raffaelos and the powdered sugar with the hand blender until the desired consistency is achieved. Whip the cream with the whipped cream stiff and carefully fold into the yogurt mixture together with 4 tablespoons of roasted coconut flakes.
3. Pour half of the cream into a large glass bowl or into small glasses, sprinkle the raspberries on top and pour the rest of the cream over it.
4. Decorate with the remaining toasted coconut flakes, halved raffaelos and raspberries.