Frozen White Chocolate & Raspberry Mousse Cake

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READY IN: 6hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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