Onto a lined baking tray, pour melted white chocolate into a mound. Using the back of a spoon, smear into shards and sprinkle with freeze dried raspberries. Allow to dry completely.
Combine crushed oven baked chocolate biscuits and almonds in a small bowl and transfer onto serving plate as a crumb base.
To plate the dessert, tear the Connoisseur Derwent Valley Raspberry & White Chocolate Ice Cream tub packaging away from the ice cream and transfer upside down onto a cooling rack. Using a spatula utensil, work your way around the ice cream tub to smooth out any uneven edges or bumps.
Mix a tablespoon of coconut oil with melted Milk Chocolate and then pour this over the frozen tub, allow to dry before transferring onto biscuit base.
Garnish with gold leaf, easter eggs and macaroons.
Cut with hot knife and indulge.