Pour the water and sugar into a non-reactive one-quart heavy-bottomed saucepan and bring to a boil over medium heat. Add raspberries and bring back to a boil. Do not stir once raspberries have been added. Remove from heat and pour into a small bowl. Let cool completely before adding the raspberry vodka. Store raspberries and syrup in refrigerator, covered with plastic wrap, until ready to use.

Purée the raspberries with an immersion blender, food processor, or blender and then set aside. If using gelatin sheets, place them in a medium-size bowl with enough cold water (about 1 quart) to cover. Let stand for about five minutes to allow the gelatin to soften. Remove the gelatin from the bowl and squeeze out the excess water. If using powdered gelatin, sprinkle the gelatin over ¼ cup cold water. Let the gelatin bloom until it has absorbed all the water, about 1 minute. Set aside. Pour the water, sugar, and corn syrup into a one-quart heavy-bottomed saucepan and place over medium-high heat. When bubbles start to form around the edge of the pan, insert a candy thermometer. When the sugar reaches 245ºF, begin to whip the egg whites. Place the egg whites in a medium-size mixing bowl and whip with a standing mixer on medium-high speed until foamy and soft peaks. The sugar is ready to add when it reaches 250ºF. Pour the hot sugar,syrup and water mixture slowly down the side of the bowl as you continue vigorously whipping the egg whites. Add the hydrated gelatin and continue to whip until not hot, about five minutes. You can feel the bowl to determine how much longer it needs to whip. It should be close to room temperature. This is Italian meringue. The meringue should be stiff and glossy. Set aside.

In a separate large mixing bowl, pour the cold heavy cream and whip to soft peaks with an electric mixer on medium speed, or by hand. Fold half of the raspberry puree into the whipped cream and the other half into the Italian meringue, being careful not to deflate either mixture. Fold the meringue into the whipped cream until combined.

On piece of long, thin, rectangular acetate, place a small amount of orange food color and cocoa butter. Spread the coloring with tempered white chocolate. Bend acetate paper into a tear shape, large enough to wrap around the mold used to make the mousse cake and secure with a paper clip or tape. Once the chocolate has hardened remove from acetate. Reserve in a cool, dry place. Cut out teardrop shaped pieces of acetate. Place a dot of orange food color and cocoa butter on each piece and spread with tempered white chocolate. Remove each teardrop shape out of the excess spread chocolate and set aside. Allow to harden and then store in a cool, dry place. Remove the acetate from the chocolate when ready to use.

Use a two-inch plain or fluted round cutter to cut eight circles from the cake layer. Cut the circles as close together as possible to avoid waste. Set aside until ready to use.

Place the mousse in a pastry bag with a large opening. Pipe the mousse into twelve dome molds, filling them halfway. Spread the mousse up the sides of the molds to the rim with the back of a large spoon. Place a spoonful of the macerated raspberries in the center of each mold. Fill almost to the top of the mold with the remaining raspberry mousse. Top each with a cake circle and press down slightly. Place molds in the freezer to allow the mousse to set, about two hours.

Remove mousse cakes from freezer and unmold. Place each mousse cake inside a tear shaped chocolate décor piece. Top with teardrop piece of chocolate décor.