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MAKE THE RASPBERRY SAUCE:.
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In a food processor fitted with metal chopping blade, combine the raspberries, sugar, Chambord, and lemon juice.
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Process the mixture for 30-45 seconds, or until smooth.
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4
Strain the puree through a fine meshed sieve into a small bowl.
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Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
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6
ASSEMBLE THE SUNDAES:.
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In a chilled 4-1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachement, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form.
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8
Transfer the cream to a pastry bag fitted with a star tip(Ateco #7) and refrigerate the cream until ready to use.
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9
Spoon about 1-1/2 tablespoons of the raspberry sauce into the bottom of a large sundae glass.
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Add 4 or 5 raspberries.
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11
Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord.
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Place a small scoop of the Raspberry Sorbet and Cream on top of the cookie layer.
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Drizzle about 1-1/2 tablespoons of the chocolate syrup over the scoop of ice cream.
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Top with a scoop of chocolate ice cream, a drizle of raspberry sauce and 4 or 5 raspberries.
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15
Coarsley crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord.
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Top with a scoop of Raspberry Sorbet and Cream.
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Drizzle with some of the raspberry sauce.
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Pipe a large rosette of whipped cream on top of the sunade and garnish with fresh raspberries and an amaretti cookie.
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19
Repeat this procedure to make 4 sundaes.
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Serve immediately.
