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1
Pick over the raspberries.
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2
Hull the strawberries and slice them in half.
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3
Mix the berries with two tablespoons of the liqueur.
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4
Refrigerate.
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5
Place the egg yolks in a bowl that will fit over a pan of simmering water.
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6
Beat the egg yolks until they have thickened.
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7
Beat in one-quarter cup of the sugar.
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8
Set the bowl over a pan of simmering water and beat the mixture vigorously over low heat.
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9
Add half the remaining amaretto and continue beating.
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10
As the egg mixture thickens and lightens, gradually add the remaining amaretto.
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11
Continue beating the mixture until it is very thick and light, taking care to regulate the heat so the yolks do not coagulate.
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12
Remove the pan from the heat, stir the mixture again and refrigerate it until just before serving time.
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13
Preheat a broiler.
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14
Spread the berries in a shallow gratin dish at least nine inches in diameter.
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15
Spread the egg-yolk mixture over the berries, covering them completely.
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16
Sprinkle with the remaining sugar.
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17
Place the gratin under the broiler and cook for a minute or two, just until the top becomes brown and glazed.
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18
Place the gratin dish on a serving dish and serve at once, gently scooping portions of berries and gratin onto each plate.
