Pour raspberries with sugar, when juice appears, pour cognac.

Dissolve vanillin in a dollop of hot water.

Cream butter with powdered sugar, add yolks one by one, add cottage cheese step by step. Whisk until homogeneous. At the end of whipping add some drops of vanillin.

Put biscuit layer on a plate, put over raspberries layer, then scatter over cheese mass and continue arranging layers. Then refrigerate for 2 hours. When serving, top with strawberries.