Chocolate and berry parfait

Line base and sides of an 8 x 26 cm loaf tin with plastic wrap or foil.
For the white layer, combine chocolate, 75 ml of the cream and egg yolks in a medium-sized bowl and mix well.
In another bowl, whip the remaining cream until soft peaks form. Fold in the chocolate mixture gently.
Using an electric beater, beat egg whites in a clean, dry bowl until soft peaks form.
Gently fold the whites into the chocolate mixture with a metal spoon. Spoon half into the tin, smoothing the surface.
Cover and freeze until firm. Freeze the remaining half separately.
For the berry layer, process berries until smooth.
Place in a medium-sized bowl and add castor sugar, chocolate, 60 ml of the cream and egg yolks. Stir until smooth.
Beat remaining cream until soft peaks form and gently fold in chocolate mixture.
Using an electric beater, beat egg whites in a clean, dry bowl until soft peaks form. Fold into the chocolate mixture.
Spread half evenly over the white layer, cover and freeze until firm. Freeze remaining mixture separately.
Repeat layers with the reserved white and pink parfait, cover and freeze overnight.
To make the berry sauce, blend the berries with the castor sugar and 125 ml water until smooth, with a pouring consistency.
Remove the parfait from the mould, slice and pour around the cake.