Defrost raspberries and colored berries separately. Puree raspberries and pass through a sieve. Soak gelatine in cold water. Whip the cream until stiff, allowing the vanillin sugar to trickle in. Mix yoghurt, raspberry puree, sugar and lemon juice. Squeeze the gelatine, dissolve carefully and stir into the cream.
Cool until it begins to gel. Fold cream and 3/4 of the thawed fruits into the raspberry cream. Pour into a glass bowl and refrigerate again. Just before serving, spread the remaining fruit on top. Decorate with lemon balm leaves and serve sprinkled with icing sugar