A raspberry dessert in cups with a fantastically delicate taste! NOTHING BEATS THIS

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1. Melt the butter and in the meantime crumble the biscuits, mix them with the butter and spread them on the bottom of the glasses.
2. In a medium bowl, whisk together the vanilla sugar, granulated sugar and yogurt until smooth.
3. Now prepare the gelatine as usual and then mix the finished gelatine with the cream mixture.
4. Add the finished mixture to the crushed biscuits in a glass, mix the raspberries (other berries can also be used) and mix with the granulated sugar and the jelly for the cake.
5. Stir well again and pour into the glasses for the cream mixture. Now chill in the fridge overnight and serve the next day. Enjoy!