Fresh Berry Gratin

• 1 pint raspberries
• 1 pint strawberries
• 3/4 cup kosher for Passover sweet amaretto or other liqueur
• 6 egg yolks
• 13 cup sugar

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

raspberries, strawberries, kosher for passover, egg yolks, sugar

Taken from cooking.nytimes.com/recipes/8048 (may not work)