Important!! The red inge should only be prepared approx. 2-3 hours before serving.
Do not whip the cream until stiff (it must still flow easily) and fold into the yoghurt. In a glass bowl with a not too steep rim, crumble 2-3 meringues (simply by hand) so that the bottom is covered. Put a layer of frozen raspberries on top, then cover it with the yogurt-cream mixture. Now pour in another layer of crumbled meringue, raspberries and yoghurt-cream mixture. Crumbled meringue forms the finish.
Now put the whole thing in a cool place for 2-3 hours until it is eaten.
Then the raspberries are thawed, the yoghurt cream mixture is slightly frozen and the meringue crumbs are still crispy.
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