Boozy Berries and Biscuits

8 servings


  • 1/2 pint raspberries
  • 1/2 pint blackberries
  • 2 pints strawberries, sliced
  • 1 nip (2 ounces) Frangelico, Sambuca or Amaretto -- a couple generous shots
  • 2 cups heavy cream (eyeball it)
  • 1/4 cup sugar
  • 2 packages of anisette toasts, such as Stella D'oro, cut into large bits with a serrated knife
  • One 3 1/2 ounce bar bittersweet chocolate, such as Ghirardelli (look for it on the baking aisle)


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 whipped 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.

Recipe reprinted by permission of Random House 2005. All rights reserved.

RecID 11258

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