For the Californian dessert, prepare the vanilla cream. Mix 150 g sugar, vanilla sugar and 60 g cornflour with 3/4 l cold milk.
Add 3 yolks and stir well. Heat everything and cook to a cream.
Beat 3 clear with 50g sugar to snow. Stir into the still hot vanilla cream. Stir in 1/2l yogurt and pour into bowls.
After stiffening, cover with peach sauce. For peach sauce, puree 1kg canned peaches, season with sugar and rum.
Serve California dessert.
Preparation Tip:
For the California dessert, you can use other fruit instead of peaches.