In a small saucepan, combine the berries, sugar and syrup. Boil for 1 minute. Pour the jam into the bottom of 4 glasses. Leave to cool.
Combine the cream, jelly sugar and vanilla sugar in a saucepan and boil for 30 seconds, then pour in the chopped chocolate and leave to cool. Pour carefully over the jam and refrigerate until set.
Combine the cream and jelly sugar in a saucepan and boil for 30 seconds, then pour in the chopped chocolate and half a teaspoonful of match powder and stir. Pour carefully over the other layers in the four glasses. Refrigerate and leave to cool.
Decorate with chopped white chocolate.
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