Boil 120g sugar and 40g water so that the sugar dissolves. Then put the egg yolks and 40g sugar in a bowl and beat everything until frothy. Slowly stir in the sugar water and continue to beat until frothy.

Melt the couverture in a water bath. Meanwhile, whip the cream in a bowl until stiff. Then slowly stir in the melted couverture in the bowl with the frothy egg yolk.

When everything is well mixed, the cream can be folded in. The finished mass can then be placed in a silicone mold and must be in the freezer for at least 3 hours.

For the raspberry topping, wash the raspberries first. Then the raspberries can be pureed in a bowl and refined with the sugar and lemon juice.

Finally, the raspberries are passed through a sieve and placed in the refrigerator.