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1
For Almond Meringue Layers: Line a baking sheet with parchment paper (or butter and flour it).
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2
Using a pencil and 8-inch souffle dish as guide, trace 2 circles exactly the diameter of dish onto parchment paper.
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3
Fold sheet of parchment or waxed paper in half lengthwise and lightly oil one side of paper and wrap it around souffle dish so it extends 3 inches above top of dish, taping it securely with masking tape.
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4
Preheat the oven to 200 degrees F.
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5
Beat 2 egg whites until they form stiff peaks.
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6
Stir together ground almonds and sugar and gently fold into beaten egg whites.
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7
Transfer mixture to pastry bag fitted with round 1/2-inch tip.
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8
Starting in the center and spiraling outward, form 2 8-inch circles 1/4 inch thick.
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9
Bake until crisp, about 1 1/2 hours.
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10
Cool on a rack.
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11
For Mousse: Choose a few perfect raspberries for garnish and set aside.
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12
Puree remaining raspberries in processor or blender until very smooth.
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13
Transfer 2 tablespoons of puree, with seeds, to measuring cup.
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14
Strain remaining puree into mixing bowl, eliminating all seeds.
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15
Add enough strained puree to the 2 tablespoons to measure 1/2 cup.
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16
Set aside.
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17
Chill remaining strained puree, which will be used as sauce.
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18
In a small heavy saucepan combine sugar, water, and corn syrup.
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19
Bring slowly to boil over medium heat, stirring occasionally and brushing down any sugar crystals from sides of pan with brush dipped in cold water.
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20
Raise heat slightly and cook until temperature of syrup reaches 240 degrees F (soft ball stage).
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21
While syrup is cooking, beat 3 egg whites in a mixer until stiff.
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22
As soon as syrup reaches 240 degrees F, lower mixer speed to slow and pour hot syrup onto beaten whites, in a very thing stream.
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23
When all of the syrup has been incorporated, raise a mixer speed and beat meringue until cool.
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24
Stir together the 1/2 cup reserved raspberry puree and lemon juice and fold into the meringue until nearly blended.
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25
Whip cream until stiff and fold into the meringue until blended.
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26
DO NOT OVERMIX.
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27
To Assemble:Spread 3/4 inch layer of mousse in prepared souffle dish.
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28
Carefully peel off the paper from a meringue layer and place the layer on top.
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29
Repeat, adding 3/4 inch layer of mousse, then remaining meringue layer.
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30
Top with remaining mousse, smoothing it gently with spatula.
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31
Freeze at least 3 hours.
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32
To serve, carefully remove paper collar.
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33
Smooth exposed edge of souffle, if necessary, with a metal spatula.
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34
Use a knife blade or long metal spatula to score shallow crisscross pattern in top of souffle.
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35
Garnish with reserved raspberries.
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36
Serve in wedges, spooning a little of the chilled raspberry puree around each portion and serving remainder separately.
