In a small saucepan, heat the raspberries and jam over medium heat until bubbly, and coarsely smash the raspberries. Transfer to a container and refrigerate to allow to cool.

In a food processor, puree the freeze-dried berries until they form a dust. Add the cookie crumbs and process until combined. Set aside.

Put the egg whites and a pinch of salt in a bowl or standmixer and beat until soft peaks form. Slowly add in the sugar and continue beating until stiff peaks form and it’s very glossy. Set aside.

In another bowl, beat the cream cheese with the vanilla bean seeds until smooth and fluffy. Add in the cream and continue to beat until very fluffy and smooth, about 2-3 minutes. Set aside.

Place the chocolate over a small pot of simmering water and stir until just melted. Remove from the heat and allow to cool for a few minutes, then fold it into the cream cheese mixture with a spatula.

Fold a couple spoonfuls of the egg whites into the cream cheese mixture until combined, then very gently fold the rest of the egg whites into the cream cheese.

Transfer to a piping bag.

Divide the cookie crumbs between four glasses and tap to distribute across the bottoms.

Pipe a layer of the mousse into each glass, then add a layer of the raspberry sauce. Continue with another layer of mousse and a layer of raspberry sauce.

To garnish, add 4-5 fresh raspberries on top and 1-2 tablespoons of shaved chocolate. Enjoy!