Serves 2

100 g fresh raspberries
1 egg yolk
1 slightly heaped tsp flour
1 tbsp icing sugar and a little more for dusting
1 small pack of vanilla sugar
50 g whipped cream

also: 2 small ovenproof moulds (10 cm Ø)

Per portion: 758 kJ / 181 kcal, protein 4g, fat 12g, carbohydrate 14g

1. Preheat the oven for 5 minutes. Setting: Conventional / 180°C.

2. Lay out the raspberries in the moulds. Mix the egg yolk with the flour, icing sugar and vanilla sugar, and fold into the whipped cream. Place the mixture in the middle over the raspberries and spread out a little.

3. Place the moulds on the grill on the second shelf. After 10–12 minutes, change the heat. Setting: Economy grill. Watch for 4–5 minutes while they brown. Sprinkle a little icing sugar over the top to taste, and serve.

This dessert is best served lukewarm.