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1
Preheat the oven to 400 degrees F.
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2
Pour the warm raspberry jam into a 7 by 11-inch baking dish.
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3
In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour.
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4
Add the egg yolks, Grand Marnier, orange zest and lemon zest.
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5
Whisk until light in color.
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6
In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks.
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7
Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.
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8
Stir 1/3 of the meringue into the egg yolk mixture to blend.
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9
Fold in the remaining meringue and continue to gently mix until well blended.
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10
Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg.
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11
Bake for 12 to 15 minutes, until golden and risen like a souffle.
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12
Serve immediately with extra raspberry jam and Creme Anglaise.
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13
In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice.
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14
Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries.
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15
The mixture should resemble a loose jam.
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16
Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.
