White Chocolate and Raspberry Tiramisu

250g reduced-fat mascarpone
2 egg yolks, plus 1 egg white
50g caster sugar
1 x 284ml pot reduced-fat double cream
100ml semi-skimmed milk
6 tbsp kirsch brandy or amaretto
200g sponge fingers (approx 2 packets or 24 fingers)
500g raspberries
200g good quality white chocolate, roughly chopped
1 tbsp icing sugar

Beat together the marscapone with the egg yolks and the sugar until thick and creamy and the sugar has dissolved. add the cream and beat until thick. In a separate bowl, beat the egg white until stiff, then gently fold it into the mascarpone mixture

Warm the milk and Kirsch and dip the sponge fingers in it until just soft. Then place about 12 moistened fingers in the bottom of a large trifle bowl or serving dish. Cover with a third of the raspberries and half the mascarpone mixture. Sprinkle over half the chopped white chocolate, then place the remaining moistened biscuits on top. Add another third of the raspberries, the remaining white chocolate and the rest of the marscapone. Decorate with the remaining raspberries and chill until ready to serve. Dust the top lightly with icing sugar.