GMA Recipe: Rachael Ray's Boozy Berries and Biscuits

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Rachael Ray's Boozy Berries and Biscuits
From chef and author Rachael Ray
Wednesday, November 8, 2006

Rachael Ray stops by Good Morning America with another delicious recipe. It's from her cookbook, "2,4,6,8: Meals for Couples or Crowds".

Ingredients

1/2 pint raspberries

1/2 pint blackberries

2 pints strawberries, sliced

1 nip (2 ounces) Frangelico, Sambuca, or Amaretto -- a couple of generous shots

2 cups heavy cream

1/4 cup sugar

2 packages of anisette toasts, such as Stella D'oro, cut into large bits with a serrated knife

1 3.5-ounce bar bittersweet chocolate, such as Ghirardelli (look for it on the baking aisle)

Directions

1. In a bowl, combine the berries with the liqueur of choice. Let the berries sit and macerate while you make dinner.

2. Whip up the cream with the sugar, using a hand mixer, until soft peaks form; reserve the shipped cream in the refrigerator.

3. Once dinner starts winding down, arrange the bits of anisette toasts in a shallow serving dish with sides. Top with the booze soaked berries, spreading them over the toasts. If the whipped cream has lost some of its air, give it a quick beat with a whisk.

4. Top the berries with the whipped cream. Using a vegetable peeler, shave curls from the side of the chocolate bar, letting them cover the whipped cream.

Recipe copyright 2006, Rachael Ray, from her cookbook, "2,4,6,8: Meals for Couples or Crowds"