1. Rinse the raspberries and cut them into smaller pieces, then mix with the other berries.

2. Divide some of the berries among six glasses or parfait dishes.

3. Cut the white chocolate into small pieces and melt over a water bath, or in a double boiler, until smooth. The ideal melting temperature for white chocolate is between 105°F (40°C) and 115°F (46°C).

4. Whip the heavy cream until stiff peaks form, being careful not to overwhip.

5. Fold the melted white chocolate into the whipped cream, then add a spoonful of vanilla curd. Mix well to combine.

6. Divide the chocolate cream among the berries, spooning it over the first layer of fruit.

7. Top with another layer of berries, creating a layered effect.

8. Finish each glass with a dollop of chocolate cream on top.

9. Sprinkle with grated white chocolate for added texture and visual appeal.

10. Garnish with fresh mint leaves for a pop of color and freshness.

11. Refrigerate for at least 40 minutes to allow the flavors to meld together before serving. The chilled dessert will be set and ready to enjoy.