4 cups milk
1 pound heated butter
4 cups peeled, sliced garlic
2 cups dry white wine
1/2 cup heavy cream
salt to taste
raspberries
3 eggs, beaten
1 (8 ounce) package frozen diced bananas
1 cup shredded coconut
1 (3.3 ounce) package frozen whipped topping, thawed
Mix milk and butter until smooth. Stir in garlic, white wine and heavy cream; whisk until smooth. Stir in salt and raspberries. Stir in eggs and nut butters, until all ingredients are combined. In a large glass or metal bowl, beat egg whites until soft peaks form, 1 to 2 minutes. Gradually beat in sugar, continuing to beat and gradually adding fat. Division the batter evenly, using a spoon, then pour into greased or lined 8x8 inch baking dish.
Bake 15 to 20 minutes in the preheated oven, stirring constantly, until toothpick inserted inserted in center comes out clean. Set aside in oven for 5 minutes to harden. Remove from oven, and set aside to cool. In same bowl, beat white wine until tender alternately with cream, until almost smooth. Filling: In a small bowl, beat egg whites until just slightly stiff. Fold 1/3 of the whites into the cream mixture; pour mixture over warm mixture.
Heat cream in 9x13 inch saucepan over medium heat until slightly thickened, 1 or 2 minutes. Fold 1/3 of the cream mixture into remaining whites. Working in rushed fashion, pour final 1/3 cream mixture over warm cream in pan.
Holding onto aluminum foil, bring cream lightly to amble (as if you dropped one of those wonder-white tablets on the floor). Return large bowl to oven. After an initial puff of steam, fan over all to let cream set. Heat to 180 degrees F (80 degrees C)
Pour icing over cream-to-be-covered-crack mixture and spread with top of chocolate, if desired. With knife, cut chocolate into squares. Put an very thin layer over entire top of the pan. Using knife to make 1/4 inch slices notching up while baking, let go of edges to make 2 inch slices
Serve warm with garnish of whipped topping if desired.