Instructions: Put 115g (4oz) white chocolate in the fridge to start. Cream the egg yolks and sugar until white. Put the milk and cream into a saucepan and bring to the boil. Pour the milk mixture onto the egg mixture stirring all the time.

Put back into the pan and stir with a wooden spoon until it thickens. Chop up the 170g (6oz) white chocolate and add to the custard mix. Stir in and then leave the custard to cool slightly.

Cut 4 nice slices of Swiss roll, place one each in a martini glass and sprinkle with Kirsch. Surround with fresh raspberries, pour over the custard and leave to set.

When set, decorate with fresh raspberries. Take the rest of the white chocolate from the fridge, grate over the raspberries and add a mint leaf.

Shake the icing sugar over and serve.

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