In the beginning, defrost the berries leisurely. Soak soaked, drained gelatine in warm juice of one lemon and let it melt. Mix curd with egg yolk and vanilla sugar, fold in snow with sugar, mix in gelatine. Fill half of the mixture into a suitable bowl, top with berries, jam mixed with rum and the rest of the cream, chill.
Heat the nougat in a bain-marie, coarsely chop the rusk, mix the two, let cool. Crumble amount, sprinkle over curd cream. Garnish with dots of cream and berries if desired.