Blushing Maid - German Raspberry Dessert - cooking recipe

Ingredients

10 ounces raspberries, frozen
3 slices pumpernickel bread
2 ounces dark chocolate, chopped
2 tablespoons Chambord raspberry liquor, or
2 tablespoons cherry juice
1/2 cup whipping cream
10 ounces yoghurt, plain
2 tablespoons sugar
1 tablespoon vanilla

Preparation

Thaw the raspberries a little (they should not become too soft!).
Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
Whip cream until stiff.
Cream yoghurt with the sugar and vanilla (or vanilla sugar).
Fold in whipped cream.
Pour yoghurt cream over soaked bread crumbs.
Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).