Iceberg with raspberries and white chocolate

Making of:

Mix the pudding and sugars with 1 dl of cold milk, and heat the rest. Cook a thicker pudding in hot milk, stirring constantly.
Cover the surface of the pudding with transparent foil and leave to cool.

Mix the room temperature butter into the cooled pudding, and then the white chocolate melted in steam.

Form the first row of ridges from 4×4 plasma soaked in milk (take care not to soak the biscuit too much), then cover it with part of the filling and press half of the raspberries over the entire surface of the filling.

The next layer is a soaked biscuit layer of 3×4 plasma, then filling and raspberries, then repeat everything with another 2×4, and finally 1×4 plasma and filling (without raspberries).

Decorate the cake with whipped cream (sweetened to taste) and refrigerate for at least 6 hours.