Mix 500 g of natural yoghurt with the 100 g of sugar using a mixer. Beat the cream with the cream stiffener until stiff and add the vanilla sugar. Puree half of the raspberries with the mixer (if the raspberries are too sour for you, you can add a little sugar or vanilla sugar).
Cover the bottom of a glass bowl with the ladyfingers and put a layer of the cream-yogurt mixture over it, crumble the cookies and also pour over them (keep a few crumbs for the decoration), spread the pureed raspberries over the top and put the rest of the cream-yogurt mixture over it. Finally, use the remaining cookies as a decoration and decorate with the whole raspberries.