Raspberry lasagna with butter biscuits

Ingredients for 8 servings:

• 2 pts. butter biscuit(s)
• 500 g mild yogurt, fat content of your choice
• 500 g cream cheese, fat content of your choice
• 8 tbsp sugar
• 2 packets of vanilla sugar
• 1 tbsp, leveled cornstarch
• some cold water to mix
• 6 tbsp chocolate sprinkles
• 300 g raspberries, frozen

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

without egg, refreshing, simply prepare one day in advance

Thaw the raspberries in a bowl. Mix the cornstarch with a little water. Boil the raspberries, vanilla sugar, and 2 tablespoons of sugar in a small saucepan until they break down into a paste. Add the mixed cornstarch, bring back to a boil, and set aside to cool. Mix the yogurt, cream cheese, and 6 tablespoons of sugar. The mixture will be very runny, but this allows the cookies to absorb the liquid, making it delicious. Layer everything in a baking dish as follows: first butter cookies, then yogurt cream, raspberry sauce, butter cookies, yogurt cream, raspberry sauce, butter cookies, etc. Finish with yogurt cream. Refrigerate for at least 4 hours, preferably overnight. Cover thickly with chocolate sprinkles before serving.