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White Chocolate Mousse Cake with Raspberries Recipe


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     White Chocolate Mousse Cake with Raspberries

Category   Desserts - Breads
Sub Category   None

12 to 16 sponge ladyfingers
2 tbsp raspberry jam
1 tbsp framboise liqueur
4 cups raspberries
12 oz white chocolate
1/4 cup water
2 cups whipping cream

Butter a 9-inch springform pan and line base with parchment paper. Place a circle of ladyfingers over the base, pressing them together to cover base.
In a small pot, heat jam and framboise together until liquid. Brush over ladyfingers. Scatter raspberries over ladyfingers, make a thick layer. Refrigerate until the mousse is ready.
Over low heat; in a heavy pot or large double boiler, stir together chocolate and water until melted. Remove from heat and transfer into large bowl. Cool.
Whip cream until it holds its shape. Whisk 1/4 cup of cream into chocolate mixture. Fold in remaining cream. Pour over raspberries. Smooth the top. Chill 2 hours or until set. Remove springform gently. Transfer mousse to serving platter. Garnish with extra raspberries, if desired.

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