Thaw raspberries. Drain well and sugar-coated. Let it steep for about 20 minutes. Then put the raspberries in a (glass) bowl. Layer the peaches and tangerines on top.
Whip the cream until stiff, fold in the natural yoghurt. Pour this cream over the layered fruit. Finally, spread a layer of brown sugar on top.
Tastes very good with vanilla ice cream or just like that.
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