This is my idea of the perfect Raspberry Pie. It’s bursting with the natural sweet-tart flavor of juicy raspberries tucked into a buttery, flaky simple homemade lattice crust. The filling can be made ...

Fold the melted white chocolate into the fresh whipped cream. Assemble the Mousse: Start by spooning a layer of the raspberry sauce into the bottom of each glass. Spoon the white chocolate mixture ...

Whisk the egg whites in a clean bowl until stiff peaks form. Stir 2 tablespoons into the raspberry mixture, then carefully fold in the rest. Spoon into a 1.2 litres/2 pint bowl or 4–6 glasses.

Bake for 2 hours then remove from the oven and leave to cool. To make the raspberry filling, heat the cream in a small saucepan until just boiling. Remove from the heat and stir in the white ...