1
: Melt white chocolate and set aside to cool.
2
: Reserve 24 whole raspberries for garnish.
3
: Place remaining raspberries in medium bowl and mash. Reserve.
4
: Combine sweetened condensed milk and lemon juice in a small bowl. Reserve
5
: Whip cream until it has thickened and holds its shape. Fold in reserved sweetened condensed milk mixture, cooled white chocolate and lemon zest. You will have approximately 4 cups (1L) of filling.
6
: Using individual dessert glasses, layer ¼ cup (50mL) cream filling, top with 3 tbsp (45mL) reserved mashed raspberries, top with an additional ¼ cup (50mL) filling and garnish with 4 raspberries.
7
: Cover and refrigerate for 3 hours or overnight.