Raspberry chocolate parfait

Sometimes I don't really think things through before starting to cook or bake something and the result will always be a bit of a surprise then. This was the case when making this parfait; all I knew was that I wanted a yummy dessert and that I had to use what was in my freezer and cupboard. I always keep a bag of frozen raspberries in the freezer, I like to eat them defrosted with yogurt in the morning or to put in sponge cakes or muffins. Chocolate is another must have ingredient that always hangs around either my fridge or cupboard, dark, milk or white...
These two ingredients go so well together so there was no doubt the flavour of the dessert was going to be nice. Semifreddo has been a hit the last few times I made it so I decided to make something similar, but in French it is called Parfait.
The dessert went down a treat together with fresh raspberries and hot chocolate sauce.

Parfait
2 eggs, separated
200ml cream
60 grams caster sugar
40 grams dark chocolate
60 grams raspberries

Melt chocolate and let cool down. Whisk egg yolks and 30 grams of sugar until white and fluffy. In a separate bowl whip cream until soft peaks appear. Beat egg whites in a third bowl, when soft peaks appear start adding the sugar bit by bit while beating to a firm meringue. Divide the egg yolk mix in two and mix with raspberries in one bowl and chocolate in another. Add half of the cream to the raspberries and the rest of the cream to the chocolate. Last gently fold in the meringue. Pour in the chocolate mix in a tin and the raspberry on top. Freeze for 4 hours. Take out in room temperature 10min before serving.

Chocolate sauce
2tbsp cocoa powder
2tbsp caster sugar
1tbsp golden syrup
3tbsp water
1 pinch of salt

Combine all ingredients in a pot, stir until well combined. Bring to boil and let simmer for 3-4min while stirring. Serve hot on the side of the parfait.