To make the base

Break the sponge fingers in half and place three halves in the base of each dish.Pour a tablespoon of liqueur into each dish and allow to soak in.Once soaked in press the sponge lightly to fit the base.Place three fresh raspberries on top.

To make the mousse

Melt the chocolate in a bowl over a saucepan of simmering water.Whisk the egg yolk, vanilla and sugar together in a bowl.Once the chocolate has melted, remove from the heat and allow to cool slightly.Stir one tablespoon of the cream into the chocolate.Whisk the egg yolk mixture into the chocolate a little at a time.In a separate bowl, whisk the remainder of the cream until thick but not stiff and stir into the chocolate mixture.In a separate, clean bowl whisk the egg white with a tiny pinch of salt until stiff then fold in to the chocolate mixture.Divide the mousse between the two dishes and place in the fridge for at least 2 hours to set.

To make the glazed raspberries

Gently heat the sugar, lemon juice, raspberry liqueur, cornflour and water until the sugar has dissolved and the mixture has thickened.Stir in the raspberries and continue to cook for a few more seconds until the fruit is well coated. Turn into a small bowl and chill till required.Once the mousse has set top each one with the glazed raspberries and serve.