Melt the chocolate and set aside to cool. Whip the cream to soft peaks and set aside. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until they hold firm peaks and with the whisk still on high gently pour the sugar down the side until the meringue is stiff and glossy.
Mix in a third of the meringue to the cream then gently fold in the rest. In two additions gently fold in the white chocolate until just fully combined. Divide equally amongst four wine glasses and chill for two hours before serving. Top with the raspberries and decorate with a little grated white chocolate.
Recipe courtesy of Edd Kimber.