Set aside 4 tablets for decoration. Heat the remaining bars and cream in a saucepan while stirring until the chocolate has melted. Bring to the boil briefly. Pour the chocolate cream into a clean, dry bowl and chill overnight
Let the raspberries thaw slightly. Crumble the meringue coarsely. Whip chocolate cream with the whisk of the hand mixer until stiff. Briefly fold in the meringue and raspberries, except for a little for decoration. Divide into 4 glasses. Chill for about 1 hour. Cut the remaining mint bars diagonally in half. Decorate dessert with remaining raspberries, meringue, mint and mint before serving.
waiting time approx. 13 hours