7 oz. white chocolate
10 oz. heavy cream
4 egg whites
1/3 c. sugar
8 oz. frozen raspberries, thawed

Melt chocolate in double boiler; set aside. Whip cream until stiff; set aside. Clean beaters.

Whip egg whites and add sugar slowly to form stiff meringue. Add chocolate to meringue slowly. Fold chocolate meringue mixture into whipped cream; chill.

In food processor or blender puree raspberries until smooth. Spoon over mousse. If desired, add a touch of white wine, Grand Marnier, Kahlua, or champagne to the raspberries. Makes 6 servings.