Also known as Dronning Maud's Dessert, this is a traditional dish of Norway. At the beginning of the 20th century, Norway decided,
as a result of a referendum, to have its own royal family, and Prince Carl of Denmark and Princess Maud of England and Ireland became
King Haakon VII and Queen Maud of Norway, the first Norwegian Queen since 1319. This dish was made especially for them during
their coronation tour in 1906.

Whisk 4 egg yolks with 5 Tbs sugar until thick and fluffy. Soak 3 sheets of gelatine in a little warm water for a few minutes,
then squeeze out the water and put into a saucepan with 2 Tbs cream. Warm until the gelatine melts, then fold into the beaten eggs.
Whip 600ml double cream (less the 2 Tbs!) until it forms soft peaks, then fold this into the beaten eggs. Grate 200g dark chocolate,
then assemble the dish in glass dishes, with alternate layers of the egg/cream mixture and the grated chocolate, finishing with a layer
of chocolate. Chill in the refrigerator for several hours, until set. Serve with fresh raspberries.