In large microwave-safe bowl, combine white chocolate, water and rum; heat on High (100 %) power for 1-1/2 min, or until chocolate melts; whisk until smooth. Add Canadian Mascarpone cheese and nutmeg, whisk until mixture is smooth; refrigerate until mixture is barely lukewarm, about 45 min.

Meanwhile, line a baking sheet with parchment paper. In large microwave-safe bowl, on Medium (50 %) power, microwave chocolate chips for about 2 min, stirring twice, until chips are melted. Add broken cookies and crumbs and toss until coated in chocolate. Place on baking sheet; chill for about 10 min or until chocolate is hardened.

Break chunks into smaller pieces using parchment to contain all the bits; reserve 2 tbsp (30 mL) to garnish.

In a chilled, straight-sided bowl, whip cream just until soft peaks form; fold into Mascarpone mixture. Cover and chill until set, about 2 hrs.

Arrange one-third of the chocolate cookie pieces to line a 12-cup (3 L) trifle or glass bowl. Layer one-third of mousse filling; top with 1-1/2 cups (375 mL) raspberries, then sprinkle with one-third of the chocolate cookie pieces. Spread one-third of the Mascarpone mousse, top with 1-1/4 cup (310 mL) raspberries and sprinkle remaining one-third of the chocolate cookie pieces. Spread remaining mousse.

Cover and refrigerate for up to 8 hrs. Garnish with remaining raspberries and reserved cookie pieces.

If fresh raspberries are not in season, use frozen raspberries. The raspberries should not be defrosted