Summary
Ingredients
Instructions
- Whip the cream very firmly with the vanilla sugar and cream stiffener. Then carefully fold in the yogurt.
- Put the frozen raspberries in a baking dish and distribute the cream and yoghurt mixture evenly on top and smooth out.
- Now sprinkle the mixture evenly with the cane sugar.
- Put the mold in the refrigerator for at least 24 hours.
- It is IMPORTANT not to cover the mold, because this is the only way to create the wonderful crispy cover