Method Prep:20min › Extra time:30min chilling › Ready in:50min
Place raspberries in a sauce pan on a medium heat, add a pinch of sugar and reduce the raspberries to sauce. Pour the sauce through a sieve to remove all the pips; set aside to cool.
Place the white chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir for 3 to 4 minutes or until the chocolate melts. Remove from heat.
Use an electric beater to beat the egg whites in a medium, clean, dry bowl until firm peaks form. Add half the 70g caster sugar and beat until the sugar dissolves, then add the remaining sugar and beat until glossy. Add the cream and beat until the mixture thickens. Then finally add the melted white chocolate and use a metal spoon to fold until just combined.
In your serving dishes make layers of the raspberry sauce and the white chocolate mousse, repeat until serving glass is full. Top with raspberries. Place in the freezer for 15 minutes to set, then remove from freezer and serve immediately.