White Chocolate and Passionfruit Mousse

300g white chocolate
6 eggs, separated
10 passionfruit
300-500g raspberries

Break the chocolate into pieces and melt in the microwave for about 3 minutes, or in a bowl over a pan of simmering water then set the bowl aside and let the chocolate cool a little.

Beat the egg whites until stiff but not dry. Mix the egg yolks into the cooled chocolate, though be gentle to ensure it doesn’t seize. Cut the passionfruit in half and scoop them, juice, pulp, seeds, into the yolk and chocolate mixture, then fold into the egg whites until completely incorporated.

Line the bottom of eight to ten small glasses with a layer of raspberries and pour over the mousse. Leave for a couple of hours to set in the fridge.

Recipe - Nigella Lawson