Frozen White Chocolate Mousse Cake with Raspberry Sauce Recipe

From "

, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.

• 2 cups fresh or frozen unsweetened raspberries
• 1/4 cup sugar
• 2 tablespoons Grand Marnier

     Combine crumbs and butter.  (Do not use food processor.)  Press evenly into bottom of a 9-inch springform pan.  Refrigerate.

     Melt 6 ounces white chocolate in top of a double boiler, stirring until smooth.  Cool slightly.  Bring sugar and water to a boil in a small saucepan, stirring until sugar dissolves.  Continue boiling, without stirring, until a candy thermometer reads 238 degrees (soft-ball stage).  Beat egg whites and cream of tartar until soft peaks form.  Gradually beat hot sugar syrup into egg whites.  Continue beating until mixture is stiff and glossy, about 3 minutes.  Fold in warm chocolate.  Refrigerate chocolate mixture until cool, but not set, about 5 minutes.  Whip cream, Grand Marnier, and vanilla in a large bowl until soft peaks form.  Gently fold cream into chocolate mixture.  Fold in remaining 2 ounces white chocolate.  Pour mousse into prepared crust and smooth top.  Freeze until firm, about 6 hours.  Sprinkle with pistachios.  Cover with plastic wrap and return to freezer.

  Puree raspberries in a blender.  Strain puree to remove seeds.  Stir in sugar and Grand Marnier.  Refrigerate sauce at least 1 hour.

     Remove mousse cake from freezer just before serving.  To serve, spoon sauce onto individual plates and place a slice of cake on each.  (Both mousse cake and raspberry sauce can be prepared up to 3 days before serving.)