Cover the inside of a loaf tin with cling film, break up the white chocolate, place the coffee in a mug. Heat up half the milk in a saucepan, bring to the boil and pour over the coffee. Leave for a few minutes.
Crack all of the eggs and seperate the yolks and whites.
Whisk together the egg yolks in a pan with the sugar and cornflour.
Whisk in the remaining milk and the double cream. Bring this mixture to the boil and seperate in to two bowls.
Mix the white chocolate in to one of the bowls. Stir until all the chocolate has melted.
Pour the milk mixture, through a coffee filter, in to the second bowl.
Place half of the egg whites in to a bowl and whisk in the coffee.
Pour this in to the loaf tin.
Place the white chocolate mixture in to another bowl and whisk in the remaining egg whites. Stir in the berries.
Pour this mixture in to the loaf tin.
Freeze for 5 hours until set. When frozen, remove from the tin and cut in to diagonal slices.