10 oz. white chocolate
1 env. gelatin
3 tbsp. heavy cream
2 tbsp. orange flavor liqueur
2 whole eggs
3 tbsp. boiling water
2 tbsp. rum
2 1/2 c. heavy cream, whipped

Melt chocolate in top of double boiler. Do not let water in bottom of pan touch pan holding chocolate. While chocolate is melting, whisk eggs in large mixing bowl held over a pan with steaming water. Water shouldn't be too hot or it will cook eggs. Eggs should be foamy and warm, not hot. Whisk chocolate into eggs. Dissolve gelatin in boiling water. Whisk in chocolate mixture.

Bring heavy cream to boil and add to chocolate. Whisk in rum and liqueur. Continue beating until mixture is room temperature. Fold whipped cream into chocolate mix. Chill in refrigerator until set, about 2 hours.

RASPBERRY SAUCE:

1/4 c. water
2 pts. fresh raspberries
1/4 c. sugar

Boil water and sugar for 1 minute. Beat sugar and water mixture with 1 1/2 pints raspberries with electric mixer. Strain and store in refrigerator.

Phyllo Layers: 1 package phyllo, thawed, melted butter and powdered sugar. Cut phyllo into 2 pieces with heart shape cookie cutter. Each dessert will need 12 pieces. Lay one heart shaped piece of phyllo on cookie sheet sprayed with non stick spray. Brush lightly with melted butter. Place another piece of phyllo on top of first and brush with butter. Add one more piece of phyllo, butter and lightly dust with powdered sugar. Each dessert uses four stacks of three pieces of phyllo. Cool to room temperature. Bake at 375 degrees for 3 minutes. Remove to plate to cool.

Place one bundle of phyllo on serving plate. Pipe mousse on top of phyllo. Add another layer of phyllo. Pipe mousse on top. Add another layer of phyllo and top with mousse. Add one more layer of phyllo and dust with powdered sugar. Add small amount of raspberry sauce and garnish with left over fresh raspberries. Pipe additional whipped cream on plate, if desired. Serve immediately.