The Grand Marnier, sugar, lemon juice and raspberry sauce mix, then marinate the raspberries with it. Stir the egg yolks with the caster sugar, the cornstarch, lemon and grated orange peel creamy in a bowl. The cream until stiff and fold into the egg yolk mixture. Add the raspberries with the marinade in deep plates. Spread the mass it and Salamander (or strongly preheated oven) bake and serve immediately. Garnish with vanilla ice-cream.