•     1 (5 ounce) package frozen raspberries, thawed
•      5 ounces strawberries, stems removed and pureed
•      2 tablespoons white sugar
•      2 tablespoons almond (amaretto) liqueur or 1 T. almond extract
•      1 3/4 cups heavy whipping cream
•      6 ounces white chocolate, chopped
•     1 drop red food coloring (optional)
•      mint leaves, whole red berries and powdered sugar for garnish

   1. Process strawberries and raspberries in a blender or food processor until smooth.
   2. Strain mixture into a small bowl (you may want to strain the raspberries separately for ease), discard seeds and mix the raspberry and strawberry puree together.
   3. Add the sugar and liqueur, and stir until sugar dissolves. Makes approximately 1 cup (8 ounces) of sauce.
   4. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts.
   5. Let mixture cool until it is lukewarm.
   6. Stir in 1 tablespoon of berry sauce, and the food coloring (optional).
   7. Transfer to a large bowl.
   8. In a separate medium bowl, whip remaining 1 1/2 cup heavy whipping cream to soft peaks.
   9. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
  10. Layer into parfait dishes, alternating berry sauce with mousse, ending with sauce.
  11. Garnish with a mint leaf, whole berry and powdered sugar, if desired .