Frozen white chocolate mousse cake

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Frozen White Chocolate Mousse Cake
  Categories: Cakes, Chocolate
       Yield: 8 Servings
  
       1 c  Vanilla wafers crumbs
       3 tb Unsalted butter; melted
       6 oz White chocolate; chopped
     3/4 c  Sugar
     1/4 c  Water
       4    Lg. egg whites
            Pinch cream of tartar
   1 1/2 c  Chilled whipping cream
       1 tb Grand Marnier
       1 ts Vanilla
       2 oz Chopped white chocolate
       3 tb Chopped pistachios
 
 ------------------------------RASPBERRY SAUCE------------------------------
       2 c  Fresh or frozen raspberries
     1/4 c  Sugar
       2 tb Grand Marnier liqueur
  
   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 set 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 registers 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.
   Gently fold cream into chocolate mixture.  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 3 days ahead; cover with plastic.)  Remove
   pan sides.
   
   Cut dessert into wedges.  Serve with raspberry sauce.
   For 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.  (Can be
   prepared 3 days ahead; cover). (From Bon Appetit, May
   1990)
   
   From the MM database of Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com
  
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