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Preheat the oven to 160°C fan / Gas Mark 4 and line a 30 x 23cm traybake tin with baking paper.
Toss the raspberries with cornflour and set aside.
Cream together the butter and sugar until pale and fluffy.
Add the eggs one at a time, mixing well after each addition.
Fold in the flour and baking powder, then stir in the vanilla and milk until smooth.
Gently fold through the white chocolate and raspberries.
Pour into the prepared tin, level the top and bake for 30–40 minutes until golden and a skewer comes out clean.
Cool completely.
Heat the raspberries and sugar in a saucepan until bubbling and softened.
Mix the cornflour with cold water to form a slurry, stir into the raspberries and cook until thickened and glossy.
Leave to cool completely.
Whip the cream to soft peaks.
Beat in the cream cheese, icing sugar and vanilla until smooth.
Mix through the melted white chocolate.
Spread the frosting over the cooled cake, spoon over the raspberry ripple.
Finish with extra raspberries, white chocolate, freeze-dried raspberries and crushed meringue pieces.
Chill for 30 minutes before slicing.