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1
To make the filling, combine sugar and 1/2 cup water in a small nonreactive, heavy saucepan, and bring to a boil over medium heat.
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2
Add 1 1/3 cups of the raspberries and return to a boil without stirring.
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3
Transfer to a small bowl and allow to cool completely.
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4
Add the vodka.
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5
Cover and refrigerate.
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6
To make the mousse, puree the 2 cups of raspberries in a blender and set aside.
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7
Sprinkle the gelatin into 1/4 cup of cool water and set aside for 3 minutes.
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8
Pour 1/4 cup water, 1/2 cup sugar and the corn syrup into a small, heavy saucepan and place over medium-high heat.
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9
Insert a candy thermometer.
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10
Meanwhile, place the egg whites into the bowl of a mixer and whip until they form soft peaks.
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11
When the sugar water has reached 250 degrees, pour it down the sides of the bowl (not directly onto the beaters) into the egg whites while continuing to whip.
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12
Add the gelatin mixture and continue to whip until the outside of the bowl is warm, but not hot, about 5 minutes, and the meringue is stiff and glossy.
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13
Pour the heavy cream into a large mixing bowl and whisk until it forms soft peaks.
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14
Fold half of the raspberry puree into the whipped cream and the other half into the meringue, being careful not to deflate either mixture.
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15
Fold the meringue and whipped cream together until combined.
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16
Place the mousse in a pastry bag with a large opening, and pipe the mousse into twelve nonreactive cup molds, filling them halfway.
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17
Spread the mousse up the sides of the mold.
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18
Place a spoonful of the filling into the center of each mold and top with more mousse.
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19
Place the molds in the refrigerator to set for at least 3 hours.
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20
To serve, drizzle each plate with raspberry syrup, and unmold the mousses in the center of each plate and serve with a dollop of mascarpone on the side.
