Frozen White Chocolate & Raspberry Mousse Cake - cooking recipe

Ingredients

Chocolate Crumb Crust
1 (9 ounce) package chocolate wafer cookies, finely crushed
6 tablespoons unsalted butter, melted
Mousse
1/2 cup whipping cream
9 ounces white chocolate, chopped
2 tablespoons Creme de Cacao
1 teaspoon vanilla
1/2 cup sugar
1/4 cup water
4 large egg whites, room temp
1 1/2 cups whipping cream, chilled
2 pints fresh raspberries

Preparation

Preheat the oven to 325.
Butter a 9-inch spring form pan with 2-3/4 inch high sides.
Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
Bake 6 minutes and cool on rack.
Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
Add white chocolate and stir until smooth.
Pour mixture into large bowl mix in liqueur and vanilla.
Cool completely.
Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
Meanwhile, beat egg whites until soft peaks form.
Gradually beat in boiling syrup.
Continue beating until stiff peaks form and meringue is cool.
Fold egg whites into white chocolate mixture in 2 additions.
Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
Release pan sides and cover the top with raspberries.
Cut and serve.