Asian Napoleon

In a double boiler, whisk together the eggs and egg yolks. Whisk in 1/2 cup of the granulated sugar, 6 tablespoons of the lemon juice, and the lemon zest. Add the butter pieces all at once and place the pan over simmering water. Cook, whisking gently and constantly, until the mixture begins to thicken, 4 to 5 minutes. Do not boil. Remove from heat and pour through a fine-meshed sieve into a bowl. Cover with plastic wrap and refrigerate until chilled. In a deep bowl, whip the cream until soft peaks form. Fold the chilled lemon mixture into the cream. Cover and refrigerate.

Set aside 8 to 16 raspberries. Combine the berries, remaining 2 tablespoons granulated sugar, and remaining 1 teaspoon lemon juice in a blender or food processor. Process until smooth. Strain through a fine-meshed sieve; discard the seeds. Cover and refrigerate.

In a large heavy pot or deep-fryer, heat the oil to 375 F, or until a bit of wonton wrapper turns brown within seconds of being dropped into the oil. Separate the wrappers and drop them into the oil several at a time, frying them until just golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wrappers, letting the oil return to temperature between each batch. When the wrappers are cooled, break them into smaller pieces and dust with confectioner’s sugar.

To serve: Ladle a pool of raspberry sauce onto each serving plate. Forming 4 layers in all, alternate broken wontons and spoonfuls of lemon cream, ending with the cream. Place citrus zest strips on top and dust with more confectioner’s sugar. Garnish with the reserved fresh raspberries and mint leaves.