8 eggs
3/4 c. water
1 qt. heavy cream
1 1/2 c. sugar
3/4 c. grand Marnier
2 qt. souffle dish

Start the egg yolks on high speed in the mixer. Place the sugar and water in a heavy pot, and whisking, bring to a boil. Pour this syrup into the yolks while they are beating and continue to beat until the mixture is cool and as thick as heavy cream. Transfer into a large bowl. Beat heavy cream in the mixer until it reaches the Chantilly stage, not quite stiff. Add the whipped cream to the yolk mixture, whisking it in by hand. Add grand Marnier and continue to whisk. Pour all this mixture into a souffle dish and freeze for 24 hours before serving.

RASPBERRY SAUCE:

2 (10 oz.) pkgs. frozen raspberries
2 pkgs. frozen strawberries, or 2 pts. fresh strawberries
Sugar and grand Marnier to taste

Puree the raspberries to taste. Puree the raspberries in blender. Strain the puree through a fine sieve and add the sugar and grand Marnier. Pour mixture over whole strawberries and refrigerate. Serve souffle with the raspberry sauce.