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1
Puree raspberries and juices in blender.
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2
Strain puree into bowl, pressing hard on fruit to release all pulp and juices.
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3
Mix 2 tablespoons corn syrup into puree.
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4
Cover and refrigerate while preparing zabaglione.
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5
Combine 8 egg yolks, sugar, Grand Marnier and orange juice concentrate in large bowl.
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6
Using electric mixer, beat yolk mixture 1 minute.
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7
Set bowl over large saucepan of simmering water and beat yolk mixture at high speed until very thick and thermometer registers 160F, about 12 minutes.
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8
Place bowl over larger bowl filled with ice and water and cool zabaglione, whisking occasionally, about 15 minutes.
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9
Fold in 3/4 cup raspberry puree.
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10
Transfer to covered container and freeze.
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11
(Can be prepared 2 days ahead.)
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12
Stir chopped chocolate, corn syrup, 1 tablespoon water and 1/2 cup plus 3 tablespoons raspberry puree in heavy medium saucepan over low heat until chocolate melts and sauce is smooth.
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13
Cover and refrigerate.
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14
(Can be made 2 days ahead.)
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15
Preheat oven to 200F.
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16
Line large baking sheet with foil; grease foil lightly.
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17
Using electric mixer, beat 3 egg whites and 1/4 teaspoon cream of tartar in large bowl until soft peaks form.
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18
Gradually add sugar, beating until meringue is stiff and shiny.
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19
Fold in half of toasted almonds.
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20
Drop meringue in 8 mounds onto prepared sheet.
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21
using back of spoon, make indentation in each mound.
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22
Sprinkle meringues with remaining toasted almonds.
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23
Bake 1 hour.
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24
Turn off oven, leave oven door closed and let meringues dry in oven overnight.
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25
Place meringues on platter and fill each with large scoop of zabaglione.
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26
Wrap meringues tightly and freeze at least 8 hours and up to 1 day.
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27
Rewarm chocolate sauce over low heat.
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28
Place each filled meringue on plate.
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29
Spoon warm chocolate sauce over and serve immediately.
