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Ingredients
- sabayon sauce:
- 4 egg yolks
- 2 t sugar
- 1/2 c grand marnier
- 1/3 c heavy cream , whipped
- 2 pints red raspberries or 3 pkgs (10 oz size) frozen,thawed and drained.
Preparation
Step 1
make sabayon sauce:
In top of double boiler with electric mixer at med speed, beat egg yolks until thick. Gradually beat in sugar until mixture is light and soft and forms peaks.
Place double boiler top over simmering water. Slowly beat in grand marnier and continue eating until mixture is fluffy and mounds. About 5 mins.
remove double boiler fro hot water and set in ice water. Beat the custard mixture until cool. Gently fold in whipped cream.