1 1/2 cups (1 pint) raspberries
1/2 cup sugar
2 egg yolks
1 eggs
1/4 cup + 2 tablespoons dry white wine
red food coloring
1/2 cup heavy whipping cream

Coat bowl or small loaf pan with nonstick cooking spray. Line pan with plastic wrap. Process berries in blender or food processor till smooth. Pour into bowl and stir in 2 tablespoons sugar. In double boiler, over simmering water, whisk together egg yolks, eggs and remaining sugar. Whisk in wine. Continue to whisk about 15 minutes till mixture reaches 160°F and mixture ribbons and mounds on top of itself when whisk is lifted. Remove top of double boiler and place in ice water bath. Whisk egg mixture occasionally till cool. Stir in fruit puree. Remove 1/3 of mixture to another bowl. To the remaining 2/3, add food coloring. Beat cream till soft peaks form. Fold 2/3 cream into red mixture and 1/3 cream into remaining mixture. Spread half of red mixture in prepared pan. Refrigerate remaining mixtures till ready to use. Place in freezer 1-2 hours till set. Spoon uncolored mixture on top of frozen red layer. Freeze 1-2 hours till set. Spread remaining red mixture over second frozen layer. Cover pan and freeze overnight. To unmold and serve, briefly dip pan into warm water. Invert onto serving plate. Gently shake and remove pan. Remove plastic wrap. Garnish with additional whipped cream and whole berries and chocolate sauce.