Begin by finely chopping high-quality white chocolate and placing it in a heatproof bowl. Melt the chocolate gently over a double boiler or in the microwave in 20-second intervals, stirring until smooth and creamy. Remove from heat and let it cool slightly.

In a large mixing bowl, pour in some heavy cream. Using an electric mixer, whip the cream on medium speed until soft peaks form, which should take about 3-5 minutes.

Gently fold the cooled melted white chocolate into the whipped cream using a spatula until fully combined.

Grab a round mold, ideally a 6-inch springform, and line the sides with savoiardi biscuits. Carefully pour half of the white chocolate mousse into the mold, then add a layer of fresh raspberries.

Cover the mold tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight until it sets completely.

When ready to serve, gently unclip the springform mold, garnish with additional fresh raspberries and powdered sugar, then slice and enjoy.