In a large mixing bowl, beat egg yolks until lemon colored.
Add granulated sugar and continue beating until creamy.
Add 2 oz. Grand Marnier;set aside.
In another large bowl, beat egg whites until stiff but not dry. Set aside.
Soften gelatin in cold water for 5 minutes, then stir over hot water until gelatin is dissolved; cool slightly.
Stir dissolved gelatin mixture into egg yolk mixture and combine thoroughly.
Gently fold in beaten egg whites and whipped cream.
Pour into a souffle dish and chill several hours or overnight.
Thaw package of raspberries for 15 minutes.
Place all berries, including juice, into a blender or processor.
Add powdered sugar and 1oz. Grand Marnier and blend until smooth and thick.
To serve, place a portion of souffle in individual dessert bowl and top with raspberry sauce. Pass extra sauce at the table.