250g good-quality milk chocolate, broken into pieces
3 punnets fresh raspberries
2 tablespoons icing sugar
Raspberry jelly crystals
4 eggs, separated, plus 1 extra egg white
125g caster sugar
250g Mascarpone cheese
14 large sponge finger biscuits (Savoiardi)
Cocoa powder, to dust
Place chocolate in a heatproof jug and microwave on 50% for 30 second intervals, until chocolate melts. Cool slightly.
Make jelly as per packet instructions. Leave to cool. Set aside a quarter of raspberries, then place remainder in a bowl with icing sugar and 2 tablespoons of jelly liquid. Leave aside until needed.
Using an electric mixer, beat egg yolks and caster sugar in a large bowl until pale and thick. Beat in the Mascarpone, followed by the cooled chocolate.
In a seperate bowl, using electric beaters, beat egg whites to stiff peaks, then fold into the chocolate mix using a metal spoon.
Layer a 2-litre (8-cup) dish with sponge fingers. Pour over the remaining jelly mixture. Spread half the chocolate mixture over sponge, then top with macerated berries. Continue layering. Cover and chill for 4 hours.
Dust with cocoa and garnish with reserved raspberries to serve.