For the Raffaello cream, crush the Raffaello and mix with the curd, sugar and vanilla sugar.
Whip the whipped cream until stiff and fold in. Place the frozen raspberries in a bowl and cover with the raffaello mixture.
Leave to infuse for approx. 2 hours so that the raspberries are also thawed.
Garnish the Raffaello cream as desired and serve.
Preparation Tip:
The Raffaello cream can also be used as a cake filling.
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