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Ingredients
- 2 bag frzn unsweetened raspberries, thawed, with juices (12-oz)
- 2 Tbsp. Corn syrup
- 8 lrg Egg yolks
- 3/4 c. Sugar
- 6 Tbsp. Grand Marnier or possibly other orange liqueur
- 5 Tbsp. Frzn orange juice concentrate, thawed
- 6 ounce Bittersweet, (not unsweetened) or possibly semisweet chocolate, minced
- 1 Tbsp. Light corn syrup
- 1 Tbsp. Water
- 3 lrg Egg whites
- 1/4 tsp Cream of tartar
- 3/4 c. Sugar
- 1 c. Sliced almonds, lightly toasted
Directions
- For Zabaglione:Puree raspberries and juices in blender. Strain puree into bowl, pressing hard on fruit to release all pulp and juices. Mix 2 Tbsp. corn syrup into puree. Cover and chill while preparing zabaglione.
- Combine 8 egg yolks, sugar, Grand Marnier and orange juice concentrate in large bowl. Using electric mixer, beat yolk mix 1 minute. Set bowl over large saucepan of simmering water and beat yolk mix at high speed till very thick and thermometer registers 160F, about 12 min.
- Place bowl over larger bowl filled with ice and water and cold zabaglione, whisking occasionally, about 15 min. Mix in 3/4 c. raspberry puree.
- Transfer to covered container and freeze. (Can be prepared 2 days ahead.)
- For Sauce:Stir minced chocolate, corn syrup, 1 Tbsp. water and 1/2 c. plus 3 Tbsp. raspberry puree in heavy medium saucepan over low heat till chocolate melts and sauce is smooth. Cover and chill. (Can be made 2 days ahead.)
- For Meringues:Preheat oven to 200F. Line large baking sheet with foil; grease foil lightly. Using electric mixer, beat 3 egg whites and 1/4 tsp. cream of tartar in large bowl till soft peaks form. Gradually add in sugar, beating till meringue is stiff and shiny. Mix in half of toasted almonds.
- Drop meringue in 8 mounds onto prepared sheet. using back of spoon, make indentation in each mound. Sprinkle meringues with remaining toasted almonds. Bake 1 hour. Turn off oven, leave oven door closed and let meringues dry in oven overnight.
- Place meringues on platter and fill each with large scoop of zabaglione.
- Wrap meringues tightly and freeze at least 8 hrs and up to 1 day.
- Rewarm chocolate sauce over low heat. Place each filled meringue on plate.
- Spoon hot chocolate sauce over and serve immediately.
- Serves 8.
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