300g/10½oz fresh raspberries, to decorate
1 small handful (approximately 5g) freeze-dried raspberry pieces, plus extra to decorate
2 small handfuls (approximately 10g) freeze-dried raspberry pieces
350g/12oz frozen or fresh raspberries
1 small blob of red food colouring paste (optional)
375g/13oz caster sugar
2 tsp cornflour
2 tbsp icing sugar, sifted
2 tsp vanilla extract
2 tsp white wine vinegar
200g/7oz good-quality white chocolate, chopped
600ml/20fl oz double cream
6 egg whites