Yogurt Cream with Raspberries
Rinse the raspberries by immersing them in water, then drain on paper towels. Mix the yogurt with the sugar, cream, and vanilla sugar until smooth. Whip the egg whites until stiff, then fold into the cream mixture. Break the ladyfingers into small pieces, then mix into the yogurt cream. Divide into glasses, top with the raspberries, and serve immediately.