Melt the white chocolate and allow to cool slightly.
Using an electric mixer, whisk the egg yolks and caster sugar until thick and pale.
Fold half of the passionfruit pulp into the egg yolk mixture and then half of the melted white chocolate. Repeat with the remaining passionfruit and chocolate. Be careful, if the chocolate is too hot, the mixture may seize.
Whip the cream until soft peaks form and gently fold into the passionfruit mixture.
In separate bowl whisk the egg whites until stiff peaks form, and gently fold into the passionfruit cream mixture.
Spoon into a large glass bowl or smaller individual glasses and refrigerate for at least 4 hours or overnight.
To serve, scatter the raspberries and extra passionfruit pulp over the top.