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Stir curd in a bowl until smooth.
Add vanilla sugar, icing sugar, yoghurt and lemon peel.
Soak gelatine leaves in cold water for a few minutes.
Warm up at in a small pot low temperature with 1-2 tbsp. of the water. When gelatine is dissolved, mix into the curd mass.
Beat whipped cream and add.
Keep cool for 2-3 hours.
Mix strawberries with sugar and blend until liquid.
With a spoon, form small "dumplings" (see tips in article) and serve with raspberry sauce. Instead of dumplings, you can also put the mass into bowls directly and serve them when cool.