Break the chocolate into a glass bowl,
then put it over a pan of just simmering
water to melt, making sure the bottom
of the bowl doesn’t touch the water. Line
a lightly oiled 900g loaf tin with cling film.
Whisk the cheese, cream and sugar
together, preferably with electric beaters,
then stir into the almost-cool melted
white chocolate until well combined.
Stir 50g raspberries with 2 tbsp of the
jam. Spoon half the cheese mixture into
the loaf tin, then spoon the jammy
raspberries down the centre. Top with
the rest of the cheese mixture, level the
top, then press in the biscuits. Cover and
chill for 6 hrs or overnight.
Set aside about 6 strawberries. Halve
the rest, then warm in a pan with the
remaining jam until soft. Whizz in a food
processor or with a hand blender, then
rub through a sieve to remove the seeds
and make a sauce. Add a drop of water
if the sauce is too thick.
To serve, carefully turn the tin onto
a plate, lift it away and strip off the cling
film. Halve the remaining strawberries,
then arrange on top of the cake with the
remaining raspberries and blueberries (if
using). Pour over a little sauce and serve
the rest separately for drizzling over.