Drain the raspberries and divide between four individual dishes reserving a few for decoration.

Mix together breadcrumbs, sugar and 1 1/4 oz of the chocolate. Whip the creams together and stir in the sherry. Layer the breadcrumb mixture and cream on top of the raspberries, ending with a layer of breadcrumbs. Place remaining cream in a piping bag with a large star nozzle attached and pipe a whirl of cream in the centre of each dish. Decorate with raspberries and sprinkle with the remaining chocolate.