Preheat upper and lower oven heat to 400 °F (200 °C).

Remove the crusts from the brioche, cut into small pieces, and soak in milk.

Separate the eggs.

Cream room temperature butter with vanilla sugar, then mix in the egg yolk bit by bit.

Squeeze out the excess milk from the brioche well, then mix into the butter along with the raisins.

Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.

Fold into the brioche mixture.

Brush the ramekins with melted butter, sprinkle with granulated sugar, and fill about ⅔ of the way with batter.

Set them in a water bath to bake for about 25 minutes.

If they brown too quickly, cover them with aluminum foil.

In the meantime, wash and quarter the strawberries and marinate them in Grand Marnier and confectioner’s sugar.

For the sour cream topping, mix all the ingredients with an immersion blender until foamy.

Place the marinated strawberries on plates, place one scheiterhaufen on each place, and garnish with sour ice cream, strawberry purée, and sour cream topping.