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July 17, 2019
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Raspberries Romanoff

Raspberries in a rich sherried cream sauce are an elegant finale for a summer supper.

3 egg yolks
2/3 cup sugar
2/3 cup dry Marsala or cream sherry
4 cups raspberries or 2 cups each strawberries and raspberries
2/3 cup whipping cream
Raspberries, for garnish

Off heat, combine egg yolks and sugar in top of a double boiler; beat until thick and pale. Mix in Marsala and place over simmering water. Cook, stirring constantly with a wire whisk, until thick (10 to 12 minutes).

Transfer egg yolk mixture to large bowl, cover and refrigerate until ready to serve.

Meanwhile, rinse berries carefully, if needed. Pat dry.

Whip cream until stiff; carefully fold into egg yolk mixture until blended. Fold in berries. Serve in stemmed dessert glasses, garnishing with whole raspberries. Serves 4 to 6.

Thursday, June 21, 2001

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