1. Take two bags of almond brittle and follow the instructions to obtain what will be the base of the brittle.
2. Take a bag of yoghurt Bavarian cream and follow the instructions to make the mixture
3. Place the crispy base inside a springform pan.
4. Gently pour the prepared cream over the top (up to about half a centimeter below the edge of the mold) and level it out.
5. Refrigerate for two hours.
6. Finally, pour in a few tablespoons of fruit