Ingredients:

• 600 ml whipping cream;
• 400 g white chocolate;
• 40 ml milk ;
• 180 g icing sugar;
• 180 g plain flour;
• 180 g egg white;
• 50 g butter, melted;
• raspberry puree;
• raspberry jelly

Method:
Add milk to the chocolate and melt. Add the whipped cream and put into a piping bag in the fridge to cool.
Take four glasses and alternate layers of the chocolate mix with raspberry puree. Top with a biscuit and raspberry jelly