1 c  Sugar

    1/2 c  Water

      8 lg Egg whites

      6 lg Egg yolks

      1 tb Rum, white

      1 lb Chocolate, white, melted

           Creme fraiche
           Raspberry puree
       In a saucepan, heat the sugar and water until the mixture forms a
  soft ball.
       Put the egg whites in the bowl of a mixer, and beat them until
  medium stiff (beating first on medium, then on high).
       Add the sugar and water (soft ball stage) from the saucepan to
  the egg whites and continue to beat briefly until a stiff meringue is
  formed.
       Place the egg yolks in a metal bowl and beat them over heat with
  a whisk.  Add rum to the egg yolks - still beating over heat.  Fold
  the egg yolks into the egg whites.  Fold the melted chocolate into the
  egg mixture.  Refrigerate for 3 to 4 hours.
       Source:  Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
       :       San Francisco, CA