Ingredients

500 g natural yoghurt
500 g cream
500 g raspberries (frozen or fresh)
120 g brown cane sugar
2 packets of vanilla sugar

preparation

Put the raspberries in a casserole dish (use a glass one for a good look). If you are using frozen raspberries, let the raspberries thaw a little. Then whip the cream until stiff, add the two packets of vanilla sugar. Then fold in the natural yoghurt.

Spread this mixture over the raspberries. Sprinkle the yoghurt surface evenly with the brown cane sugar (you can use a little more sugar, it tastes even better). Cover with foil and chill for about 2 hours and then enjoy…