In a 9 inch springform pan, lay out 13 chocolate wafers on the bottom. Gently spread a layer of raspberry whipped cream over all the wafers about ¼ inch thick. Repeat this process with 3 more layers of 12 wafers and raspberry whipped cream between each.
Cover top of cake with raspberry whipped cream. Reserve remaining whipped cream (about 1 cup) in a separate container and refrigerate until tomorrow. Cover cake with plastic wrap and refrigerate for 12 hours at a minimum, 24 hours is preferred.
After 24 hours, remove cake from springform pan by first removing outer band and running a spatula underneath. Using 2 large spatulas, carefully transfer the cake onto a serving tray.
Using the leftover whipped cream, frost the sides of the cake. Garnish with chopped freeze-dried raspberries, chocolate shavings & fresh raspberries.