Raspberry Mango Chocolate Mousse Parfaits

For the raspberry sauce, rinse raspberries, puree through a sieve and mix with powdered sugar and raspberry liqueur.

Peel mangoes, cut in half, remove pits and dice. Drizzle mangoes with lime juice and mix with brown sugar.

For the chocolate mousse, beat eggs, egg yolks, sugar and rum over a hot-water bath until creamy. Melt dark chocolate and milk chocolate, stir into egg mixture and cool over a cold-water bath. Whip cream until stiff peaks form and fold into mousse.

To assemble parfaits, spread about 1/3 of the chocolate mousse into serving glasses and top with mango cubes. Spread about half the remaining mousse over mango cubes and top with raspberry sauce. Spread remaining mousse over raspberry sauce.

Refrigerate parfaits about 1 hour.