Seventh Heaven with Raspberry Sauce

This recipe is from the workshop of José María, master pâtissier at ‘La Esperanza’, one of the best pastry shops in Jerez de la Frontera. I have eaten many versions of this dessert, but this one is exquisite. I recommend you make it in tiny timbales because it is extremely sweet and rich. The raspberry sauce contributes a touch of acidity, which means you can eat a little more.