Frozen White Chocolate Mousse Cake

Taste it - you'll like it. I made this for my daughter because she loves white chocolate! This was my attempt at trying to look like a real chef. Courtesy - Source from thatsmyhome.com. I did not include the 6 hour chilling time in the recipe. Can be prepared up to 3 days ahead; just cover with plastic.

• Ready In: 1 hr 35 mins
• Serves: 12-14

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

Directions

1. Mix crumbs and butter in medium bowl.
2. Press into bottom of 8" diameter springform pan.
3. Refrigerate crust while preparing mousse.
4. Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
5. Cool slightly.
6. Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
7. Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
8. Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
9. Gradually beat hot syrup into whites.
10. Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
11. Fold in warm chocolate.
12. Refrigerate chocolate mixture until cool but not set, about 5 minutes.
13. Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
14. Fold in chopped white chocolate.
15. Pour mixture into crust; smooth top with spatula.
16. Sprinkle top with chopped pistachios.
17. Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
18. Remove pan sides.
19. Raspberry sauce:
20. Puree raspberries in food processor or blender.
21. Strain into medium bowl to remove seeds.
22. Stir in sugar and Grand Marnier.
23. Refrigerate until well chilled, about 1 hour.
24. (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
25. Cut the cake into wedges and serve with raspberry sauce.