Dry the brown bread on the grate or in the toaster, then grate finely.
Boil the raspberries together with water and sugar (1). Bind with a little bit of maizena (cornstarch) mixed in cold water. Cool.
Whip the cream with vanilla sugar and sugar (2) until stiff.
Next, mold a little bit of brown bread in a bowl, drizzle with brandy. Next layer whipped cream, raspberries and repeat whipped cream on top. Bring to table sprinkled with bread and cocoa.
Tip: If the bread is fresh, you can cut it into cubes and toast it in a frying pan with a little bit of butter and sugar. Cool and chop. Stir in hazelnuts or grated chocolate to enhance the flavor.
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