Take the washed & cleaned raspberries in a small saucepan and heat it over medium-high heat. Stir them continuously.
When the raspberries start to become mushy add the maple syrup/honey or sugar and the lemon juice.
Keep on roasting the berries until the color changes. Switch off the flame, keep the roasted berry compote aside and allow it to cool completely.
In the meantime melt the white chocolate in a double boiler or in the micro-oven and keep aside to cool.
Take the heavy whipping cream in a chilled and dry bowl. Whip it until stiff peaks form.
Next, fold in the condensed milk and the melted white chocolate gently into the whipped cream with the help of a rubber spatula.
Take a 9"x5" baking pan and pour some amount of the whipped cream mixture and top it with roasted raspberries compote. Repeat layers.
Chill it overnight in the refrigerator.
Now Enjoy !!!