For the yogurt dumplings, beat the egg whites with 30 g sugar and a little salt until firm. Stir yogurt, 60 g sugar, vanilla sugar, sour cream and orange juice until smooth.
Soak the gelatine, then dissolve with the warmed Cointreau. Quickly stir the gelatine into the yoghurt cream. Whip the cream until stiff and fold into the yogurt mixture.
Finally, fold in the beaten egg whites. Refrigerate (overnight).
Cut out dumplings with the help of a spoon. Place the dumplings on a plate and serve with the berries.
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