To make white chocolate whipped cream, bring whipping cream to a boil, then remove from heat. Place loose-leaf fruit tea in a tea mesh strainer and infuse whipping cream for 3 minutes. Meanwhile, break the white chocolate into pieces.

Pass whipping cream through a mini-sieve and discard tea leaves. Pour warm cream over white chocolate and mix with a hand whisk. Cover the preparation with a plastic film on contact and refrigerate overnight.

To make the brownie batter, preheat the oven to 340 F/170 C. Place butter and dark chocolate broken into pieces in a large microwave-safe bowl and melt it in a microwave for a few seconds. Place brown sugar and eggs in the bowl of a stand mixer and whisk for 2 minutes. Continue to beat and add the butter/chocolate mixture, flour, cacao powder, salt, and mix.

Pour the brownie preparation into a greased rectangular tart pan (use softened butter or a nonstick spray) and bake for 20 minutes. Take the ready brownie out of the oven, let it cool for 30 minutes, then remove it from the pan to a wire rack to cool completely.

To decorate the cake, whisk the cream preparation to get the whipped cream. Dust the top of the cooled cake with powdered (icing) sugar. Place one part of the ready cream in a pastry bag fitted with Ateco plain pastry tip 809 and pipe large balls along the cake's centerline. Place another part of the cream in a pastry bag fitted with an Ateco plain pastry tip 806 and pipe small balls on both sides of the central line.

Warm a watermelon/melon fruit baller spoon or a mini teaspoon up in a bowl with hot water and gently press on top of large cream balls. Drop raspberry jam/preserves into each second large ball (into their cavity) and decorate the brownie cake with fresh berries. Store in the refrigerator.