Tip the Nice biscuits into a large, strong freezer bag and bash with a rolling pin until they are fine crumbs. Set aside.
In a large bowl, cream together the butter and 75g (3oz) of the icing sugar until light and fluffy. Beat in the egg yolks. In another bowl, whisk the egg whites until stiff peaks form then carefully fold them into the creamed butter and sugar.
In a third bowl, whip the cream to soft peaks and fold in the raspberries.
Take a serving dish, roughly 20cm (8 inches) in diameter and make a layer of crushed biscuits in the bottom. Next spread a layer of the butter mix, followed by one of raspberries and cream. Top this with another layer of crushed biscuits and repeat the layers until all the mixture is used, finishing with a layer of crushed biscuits on top.
Just before serving, dust with the remaining icing sugar.
Frozen raspberries can be used instead of fresh but drain off the defrosted juice prior to adding to the whipped cream. Save the juice drained from the frozen berries to use for a pouring sauce.
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