Frozen White Chocolate Mousse Cake - cooking recipe

Ingredients

1 cup vanilla wafer crumbs
3 tablespoons unsalted butter, melted
6 ounces white chocolate, chopped
3/4 cup sugar
1/4 cup water
4 large egg whites
1 pinch cream of tartar
1 1/2 cups chilled whipping cream
1 tablespoon Grand Marnier
1 teaspoon vanilla
2 ounces white chocolate, chopped
3 tablespoons chopped pistachios
Sauce
2 cups fresh raspberries or 2 cups frozen raspberries
1/4 cup sugar
2 tablespoons Grand Marnier

Preparation

Mix crumbs and butter in medium bowl.
Press into bottom of 8\" diameter springform pan.
Refrigerate crust while preparing mousse.
Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
Cool slightly.
Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
Gradually beat hot syrup into whites.
Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, 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 another large bowl until soft peaks form.
Fold in chopped white chocolate.
Pour mixture into crust; smooth top with spatula.
Sprinkle top with chopped pistachios.
Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
Remove pan sides.
Raspberry sauce:
Puree raspberries in food processor or blender.
Strain into medium bowl to remove seeds.
Stir in sugar and Grand Marnier.
Refrigerate until well chilled, about 1 hour.
(This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
Cut the cake into wedges and serve with raspberry sauce.