This is one of those grand desserts, light, delicious and memorable. It is great as a winter or summer dessert. I have served it so many times in the past, and the applause is always very flattering. This can be prepared 1 day earlier, covered with plastic wrap and stored in the refrigerator. If you prepare this dessert during the summer months, when raspberries are in season, decorate the top with a ring or two of fresh raspberries.

2 packages (12, each) ladyfingers, split in half. You will have 48 halves.

Cognac Mousse:
2 tablespoons unflavored gelatin
1/2 cup Cognac

2 cups cream, beaten until stiff

6 eggs, at room temperature
3/4 cup sugar

Raspberry & Chocolate Toppings:
1 package (10 ounces) frozen raspberries in syrup, defrosted

1/4 cup grated chocolate

Line the bottom of a 10-inch springform pan with parchment paper. Press 24 ladyfinger halves along the sides. Cover the bottom with the remaining ladyfingers. You will have to cut and patch a little to cover the bottom.

In a metal measuring cup, soften gelatin in Cognac. Place cup in a pan with simmering water and stir until gelatin is liquefied. Set aside. Beat cream until stiff and set aside.

Beat eggs with sugar until eggs are thick and lemon colored, about 8 minutes. Working quickly beat in the gelatin mixture and cream until blended.

Pour mousse into prepared springform pan and spread evenly. Refrigerate until firm. When firm, trim the tops of the ladyfingers and fold the tops over the mousse. This will create a scallop along the edge. Sprinkle top with grated chocolate. Refrigerate until serving time. To serve, cut into wedges and serve with a spoonful of raspberry sauce on top. Serves 12.

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