Raspberry Liquer Mousse

7 large eggs, separated
1 cup sugar
1 1/2 ounces framboise
2 cups heavy cream
1/2 pint ripe raspberries.
pinch of salt

Combine the egg yolks and sugar in top of a double boiler.
Beat over simmering water until thickened to the consistency
of hollandaise sauce, about 5 min.
Remove from heat and stir in liqueur.
Whip the cream and reserve.
Reserve 8 large raspberries and coarsely chop the rest.
Fold chopped raspberries into the whipped cream.
Fold the egg yolk mixture into the whipped cream.
Whip egg whites with a pinch of salt until soft peaks form.
Carefully fold the cream mixture into the whites.
Taste and add more framboise if desired.
Chill 1 hour. Then pipe into individual serving dishes.
Chill. Should be prepared and served in same day.