From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 1 cup vanilla wafer crumbs
  • 3 tablespoons unsalted butter, melted

  • 6 ounces plus 2 ounces white chocolate, chopped
  • 3/4 cup sugar
  • 1/4 cup water
  • 4 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1-1/2 cups heavy whipping cream, chilled
  • 1 tablespoon Grand Marnier
  • 1 teaspoon vanilla extract
  • 3 tablespoons chopped pistachios

  • 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.
     Raspberry Sauce:  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.)


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