Defrost the raspberries in a bowl and put 4 pieces aside for decoration. Sprinkle the remaining fruits with vanilla sugar and possibly drizzle with liqueur (divide rum-fruits into 4 glasses)
Pour the milk into a high mixing bowl. Add cream powder and mix with the whisk of the hand mixer. Then whip for a further 3 minutes at highest speed until creamy
Pour raspberries into 4 dessert glasses and pour lemon cream over the fruit. Decorate with remaining raspberries. Sprinkle with chocolate shavings. Decorate with lemon balm and lemon wedges as desired