Dutch reddish fruit coupe

Squeeze out the orange. Bring the raspberries, 2 tbsp orange juice (per 6 persons) and the granulated sugar to a boil in a saucepan.

Cook for 2 minutes. Remove the pan from the heat and let cool in 15 minutes until the raspberry mixture is lukewarm.

Divide the blueberries over the glasses. Beat the cream with the rest of the granulated sugar and the vanilla sugar until stiff.

Fold the whipped cream through the curd cheese. Divide the cream cheese over the glasses. Spoon the lukewarm raspberries over it.