For one common sized jar you need:
130g white chocolat (cut into small pieces)
70 ml cream
1 pinch of salt
200g fresh raspberries
120g jam sugar
1. Melt the white chocolat, the cream and the pinch of salt and let it cool down for about 15 minutes in the fridge.
2. Mix the raspberries with the jam sugar and cook the mix for about 5 minutes. Let it also coool down in the fridge for about 15 minutes.
3. Whisk the white chocolat cream until it gets a little bit stiffer and creamier.
4. Layer cream and raspberries alternately in the glass, finally stirring a little with the end of a spoon to get a marble effect.