Rinse fresh raspberries and blueberries only if necessary. (Defrost frozen ones as directed.) Divide evenly in two baking bowls. Sprinkle with sugar, pour 2 centiliters of raspberry brandy over each. Stir gently. Pull through. Whip cream with vanilla sugar in a saucepan until stiff. Layer fruit (leaving a few for garnish) alternately with a tiny bit of whipped cream in four glasses. Keep in refrigerator until ready to serve. Fill remaining whipped cream into piping bag. Garnish glasses with it and with fruit left behind.
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