Summary

Ingredients

• 500 ml whipped cream
• 3 packs vanilla sugar
• 3 packs cream stabilizer
• 500 g natural yourt
• 750 g raspberries, (frozen)
• 150 g cane suar

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Instructions

1. Whip the cream with the vanilla sugar and cream stiffener until very stiff. Then carefully fold in the yogurt.
2. Put the frozen raspberries in a baking dish and spread the cream and yoghurt mixture evenly on top and smooth out.
3. Now sprinkle the mixture evenly with the cane sugar and leave the mold open (!!) in the refrigerator for at least 24 hours.
4. It is very important not to cover the mold, because this is the only way that the wonderful, crunchy sugar layer can form.