Stir through the whole milk yogurt and vanilla sugar. Pour into a large enough bowl with the strawberry yogurt.
Add cleaned, chopped strawberries and plucked lemon balm leaves. Lightly toast the almond kernels in a frying pan without fat and add them on top.
Whip the cream until stiff and also add to the baking dish form. Stir everything very loosely with a whisk.
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