Instructions
- Prepare the Raspberry Coulis: Combine all Raspberry Coulis ingredients in a saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and sauce thickens, about 15-20 minutes. Strain through a fine-mesh sieve lined with cheesecloth to remove seeds. Chill completely.
- Prepare the Chocolate Base: Melt the chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth. Remove from heat and stir in the sugar, egg yolks, vanilla bean paste, and framboise liqueur. Let cool slightly.
- Prepare the Italian Meringue: In a saucepan, combine the sugar and water. Heat to 240°F (115°C). While the sugar syrup is heating, begin whipping the egg whites until soft peaks form. Slowly pour the hot sugar syrup into the egg whites while continuing to whip until stiff, glossy peaks form and the bowl is cool to the touch.
- Gently fold the Italian meringue into the chocolate mixture in three additions. Be careful not to deflate the meringue.
- Gently swirl in the chilled raspberry coulis, creating a marbled effect. Do not overmix.
- Pour the mixture into a loaf pan lined with plastic wrap. Smooth the top.
- Freeze for at least 8 hours, or preferably overnight. To serve, invert onto a platter, remove plastic wrap, and slice.
