200g crushed biscuits
250g mascarpone cheese
250g full fat Philadelphia
284ml double cream
300g white chocolate
Mix melted butter & crushed biscuits and press into greased loose bottomed tin
Put cream, mascarpone & philadelphia into a bowl and combine with electric mixer on a very low setting as it over whips very easily and becomes too thick. Melt the white choc and stir through the cream mixture until combined. Spoon half of mixture over biscuit base and then scatter raspberries onto mixture before adding remainder to cover them. Decorate with fresh rasps and grated white chocolate and chill overnight before removing from tin.
Melt a few squares of white chocolate and drizzle over raspberries before serving