| 1 | Butter a 9 x 2 ? springform pan. |
| 2 | Mix all crust ingredients in a large bowl. |
| 3 | Press crumb mixture onto bottom and sides of prepared pan. |
| 4 | Blend egg yolks, sugar and liqueur in a large bowl. |
| 5 | Place bowl over saucepan of boiling water. |
| 6 | Whisk egg mixture until thick and creamy, about 4 minutes. |
| 7 | Remove bowl from heat. |
| 8 | Continue whisking until cook, about 5 minutes. |
| 9 | Using an electric mixer, beat cream, powdered sugar, and vanilla in another large bowl until stuff peaks form. |
| 10 | Fold cream mixture into egg mixture. |
| 11 | Pour filling into crust and freeze overnight. |
| 12 | (torte can be prepared up to 3 days ahead. |
| 13 | Cover with plastic). |
| 14 | Puree thawed frozen raspberries, sugar, and liqueur in a blender until smooth. |
| 15 | Strain. |
| 16 | (can be prepared up to 2 days ahead. |
| 17 | Cover and refrigerate). |
| 18 | Release sides from springform pan. |
| 19 | Arrange fresh berries, sliced almonds and mint on top of torte. |
| 20 | Let soften at room temperature 15 minutes. |
| 21 | Cut into slices. |
| 22 | Pass sauce separately. |
