Recipe: Rachael Ray's Boozy Berries

Nov. 7, 2006 — --

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1. In a bowl, combine the berries with the liqueur of choice. Let the berries sit and macerate while you make dinner. Whip up the cream with the sugar, using a hand mixer, until soft peaks form; reserve the shipped cream in the refrigerator.

2. 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. 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.