Recipe courtesy of Rachael Ray
Episode: Italian BLD
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15 min
10 min
5 min
4 servings



In a medium bowl add the berries and douse with the liqueur. Sprinkle with 1 tablespoon of sugar and let the berries macerate to get their juices flowing.

In a large bowl, add the cream, 2 tablespoons of the remaining sugar and almond extract. Beat the cream with a whisk or electric beater until the cream forms peaks.

Serve the berries in dessert dishes topped with whipped cream and crushed amaretti cookies.

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