Separate your egg yolks into a bowl.

Add 40g of your caster sugar to your egg yolks, then beat them with an electric whisk until the mixture is pale yellow and moussy.

Pour in your milk, double cream and Dead Man’s Fingers Raspberry Rum Liqueur, then briefly whisk to combine. Pop the mixture in the fridge to chill.

Whisk your egg whites in a bowl with your remaining 10g of sugar until they form soft peaks.

Pour your creamy mixture into glasses, then top with your fluffy egg whites. Grate over some dark chocolate and pop on some raspberries, then serve.