Chocolate dessert with custard cream and raspberries

• 275 gr brownie cakes
• 3 eggs
• 100 ml of oil
• 110 ml of water

Custard cream:

• 400 ml of milk or plant-based drink
• 5 tablespoons coconut sugar 
• 60 g vanilla or cream pudding without sugar (can be gluten-free)
• 100 g soft butter

To serve:

• Fresh raspberries

1. Prepare the Yummity Brownie according to the package instructions and let it cool. Pour 200 ml of milk into a saucepan, add the sugar, and heat until boiling.
2. In a bowl, combine the pudding and the remaining milk. Pour the liquid into a saucepan and heat until the pudding thickens. Allow the pudding to cool completely.
3. Beat the softened butter until white and fluffy. Add the pudding mixture one spoonful at a time, whisking constantly.
4. Place crushed brownies in glasses, then pour a layer of custard cream over the top. Then add a little more crushed brownies and top with raspberries.
5. Serve chilled (minimum 1 hour in the refrigerator).