1 cup pure cream
300g good-quality white chocolate
250g fresh raspberries
6 sponge finger biscuits
Icing sugar for dusting
Heat cream until just before boiling point. Put 200g chocolate in medium bowl and pour cream over. Stir to combine, until chocolate is melted. Chill for 2 hours until very cold.
Line a 12 x 25 cm loaf tin with plastic wrap. Put raspberries close together at bottom of tin. Put white chocolate mixture into a medium bowl and beat with electric beaters on medium speed for 30 seconds only, until thickened. Do no over beat or mixture will separate.
Spoon half the chocolate mixture over the berries then pack sponge finger biscuits over. Pour remaining white chocolate mixture over, smooth surface and cover with plastic wrap. Chill overnight. Turn out just before serving and dust with icing sugar. Finish by topping with remaining white chocolate shavings to serve.