Raspberry Cream Dessert

Ingredients

• 500 g raspberries
• 2 tbsp brown sugar
• 1 small lemon (juice)
• 450 g sour cream
• 100 g whipping cream
• 50 g yogurt
• 1 packet Bourbon vanilla sugar
• 300 g ladyfingers

Instructions

1. 1.

   Raspberries are sifted, not washed, otherwise they become mushy. Sprinkle half of the raspberries with 1 tbsp sugar, reserve the other half for tomorrow. Boil lemon juice, remaining sugar and 100 ml water while stirring until the sugar dissolves.

2. 2.

   Beat cream very stiffly and mix with yogurt, crème fraîche and vanilla sugar. Let sugared raspberries drain slightly, then add them and fold in. Briefly dip ladyfingers into the lemon water and use them to line the rim (and bottom if desired) of the mold.

3. 3.

   Pour raspberry cream into the mold and finish with more ladyfingers. Cover everything with a plate, weigh it down and refrigerate overnight. The next day break the charlotte and decorate with remaining raspberries; serve ice‑cold.