Grate the white chocolate into a bowl, add the raspberries and mash the two together with a fork.
Whisk the double cream into stiff peaks.
Whisk the egg white and icing sugar together into stiff peaks.
Assemble the dessert in large glasses. Layer alternately the raspberry and chocolate, then the cream followed by the egg white until the glass is full. Place in the fridge and chill until ready to serve. Top with fresh raspberries and a little grated chocolate to finish.
«Try adding a little alcohol like Chambord to the mix for extra flavour.»