175g white chocolate
2 medium free-range egg yolks 25g caster sugar 300ml milk
700ml double cream
8x 4cm slices Swiss roll (bought or homemade)
2 tbsp Kirsch
4 fresh mint sprigs
• Put a 55g piece of white chocolate in the fridge –this will make it easier to grate later. Break the remainder into small pieces.
• Cream the egg yolks and caster sugar together in a large bowl. Whisk for about two to three minutes, until the mixture is pale, thick and creamy and leaves a trail.
• Pour the milk and 175ml of the cream into a small, heavy-based saucepan and bring to the boil. Pour this onto the egg mixture, whisking all the time, then pour it back into the pan and place over a moderate heat. Stir the mixture with a wooden spoon until it starts to thicken and coats the back of the spoon. Add the broken-up pieces of chocolate and stir in until completely incorporated. Remove the pan from the heat and allow to cool slightly. Cover the custard with clingfilm to stop a skin forming.
• Place half the Swiss roll slices in a large glass bowl and sprinkle with half the Kirsch. Scatter over a third of the raspberries, then repeat. Pour the white chocolate custard over the top and leave to set in the fridge.
• To serve, whip the remaining double cream. Top the custard with the whipped cream, scatter over the remaining raspberries, grate over the chilled white chocolate and place the mint sprigs on top.