6 ounces high quality
white chocolate, finely chopped
1 cup chilled whipping cream
1/3 cup confectioners'
1/2 teaspoon vanilla extract
For Meringue Layers: Heat oven to 200 degrees F.
On a sheet or parchment paper, draw 8 hearts. You can use a 3-4 inch heart
shape cookie cutter as a guide. Turn parchment over and put on baking sheet.
In a large bowl with an electric mixer, beat egg whites and cream of tartar
with a pinch of salt until they just hold soft peaks. Gradually beat in sugar
and beat until meringue just holds stiff, glossy peaks.
Transfer meringues into a pastry bag with a 1/2 inch plain tip and pipe
evenly onto parchment hearts, filling them in.
Bake in middle of oven for 45 minutes, or until crisp and firm. Cool completely
on the baking sheet in turned off oven, and carefully remove parchment.
For Mousse: Place liqueur in heavy small saucepan and sprinkle gelatin over
it. Let stand until gelatin softens, about 1 minute. Press raspberries firmly
through sieve into large measuring cup. Add enough reserved juice to puree to
measure 3/4 cup berry mixture.
Add berry mixture and 1/4 cup sugar to gelatin mixture and stir over medium-low
heat just until sugar and gelatine dissolve, about 2 minutes. Remove from heat.
Add white chocolate and stir until melted.
Transfer mixture to large bowl and chill until thick, but not set, about
Beat cream, confectioners' sugar and vanilla extract in bowl until stiff
peaks form. Fold cream into raspberry mixture.
Place a meringue heart on each plate. Top hearts with raspberry mousse.
Top mousse with another meringue heart. Garnish with fresh raspberries.