Step 2

Beat together thickened cream, icing sugar, vanilla and white chocolate baking paste in a large bowl until soft peaks form.

Step 4

In a separate bowl beat the egg whites until soft peaks form.

Step 6

Remove a little of the cream mixture and add it to a small bowl with the egg yolks. Mix until well combined, then fold the egg mixture back into the cream mixture.

Step 8

Fold the egg whites into the cream mixture until combined, then divide between 4 dessert glasses.

Step 10

Refrigerate overnight.

Step 12

Add a dollop of whipped cream and a few fresh raspberries to serve.