White Chocolate and Raspberry Ice Storm Cake

Instructions

1. 1

   Place the egg yolks in a large bowl. Set aside.

2. 2

   In a saucepan, bring the water, sugar, and corn syrup to a boil. Simmer until the candy thermometer reads 115 °C (240 °F). Remove from the heat.

3. 3

   While beating with electric mixer on medium speed, drizzle the hot syrup over the egg yolks, avoiding the beaters. Beat constantly until completely cooled, about 15 minutes and stir in the white chocolate and vanilla.

4. 4

   Add the butter, one or two cubes at a time, beating until very smooth. Take care to scrape down the bowl several times.