Layered white chocolate berry crunch

Ingredients

90 g coconut macaroons, crushed

150 g white chocolate chopped into even sized pieces

300 ml cream

250 g fresh or frozen raspberries

50 g silvered almonds, toasted

1. Divide the crushed macaroons among four parfait glasses or 375 ml glass tumblers.
2. Place the chocolate in a heatproof bowl.  Bring saucepan of water to the boil, then removed from the heat.  Sit the bowl over the saucepan, making sure the base of the bowl does not sit in the water.  Stir occasionally until the chocolate has melted.  Cool slightly.
3. Using electric beaters, whip the cream until soft peaks form, then gently fold in the melted chocolate.  Divide half the chocolate-cream mixture among the glasses, top with the raspberries, then cover with the remaining chocolate-cream mixture.  Sprinkle with roasted slivered almonds and serve immediately.