Frozen White Chocolate Mousse Cake

DIRECTIONS

• 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.