1. Process the berries in a blender or food processor until smooth and strain mixture into a small bowl.
2. Add the sugar and liqueur and stir until sugar dissolves. This will make one cup of sauce.
3. In a heavy saucepan, warm 1/4 cup of the cream and the white chocolate on low heat, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm.
4. Stir in 1 tbsp. of raspberry sauce and then transfer it to a large bowl.
5. In a medium-sized bowl, whip the remaining 1 1/2 cups cream to form soft peaks.
6. Fold the cream into the melted chocolate mixture, one-third at a time, until no streaks remain.
7. Layer into parfait dishes and serve with the remaining sauce.

Image: Flickr/creativecommons alliecooper