Method

1. Place the white chocolate, milk and vanilla in a heatproof bowl over the saucepan of simmering water, making sure the bowl does not touch the water
2. Heat until the chocolate is just melted, stirring regularly
3. Allow to cool for 5 minutes
4. Add the egg yolks, beating well after each addition
5. Whip the cream in a bowl until soft peaks form then fold through the chocolate mixture until just combined
6. Whisk the egg whites in a large, dry, clean stainless steel bowl until soft peaks form
7. Using a large metal spoon, fold through the chocolate mixture in two batches
8. Divide the mousse between six 250ml serving dishes
9. Using a fork, crush the raspberries in a bowl then swirl over the mousse
10. Cover and chill for 3-4 hours, or until set