Defrost 375 g fruit at room temperature for about 45 minutes. Cut bread into fine cubes. Melt butter in a frying pan, add bread and roast until golden yellow, sprinkle with brown sugar, let caramelize slightly while turning. Remove from the pan, set aside and allow to cool
Bring 150 ml currant juice, thawed berries, 1 sachet vanillin sugar and 50 g sugar to the boil in a saucepan. Stir 50 ml currant juice and cornflour until smooth, stir into the boiling berries, bring to the boil again and simmer for about 1 minute while stirring. Fold in 375 g frozen fruits. Remove from the heat, let cool down for about 30 minutes, stirring several times
Place the sour cream and cream in a mixing bowl, beat until stiff with the whisks of the hand mixer, finally add 4 packets of vanilla sugar and 1 tablespoon of sugar, continue beating briefly
Mix orange juice, 50 ml currant juice and grappa. Put bread in a large container and sprinkle with grappa mixture. Spread sour cream on top, add berries. Let it stand for another 45 minutes
waiting time approx. 2 hours