2. Beat the 2 egg whites until stiff with a pinch of salt. Add the vanilla sugar while continuing to beat. Gently fold them into the sweetened white cheese.
3. Set aside 16 raspberries and distribute the rest into 4 glasses. Drizzle with raspberry cream and sprinkle with powdered sugar.
4. Cover the raspberries with the white cheese mousse. Decorate with raspberries and powdered sugar. Serve chilled.