A NOG OF RASPBERRIES AND GALLIANO

Ingredients:

• 1 pint fresh red raspberries
• 1/3 cup Liquore Galliano
• 2 eggs, separated
• 2 tablespoons sugar (for egg whites)
• 1/4 cup sugar (for egg yolks)
• 1/2 cup heavy cream, whipped
• 1 1/2 cups milk

Instructions:

1. Puree the raspberries using an electric blender, sieve, or food mill. Strain to remove seeds.
2. In a large bowl, beat the egg yolks and 1/4 cup sugar until light and fluffy.
3. Blend in 3/4 cup milk, Galliano, and raspberry puree.
4. Beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons sugar until stiff.
5. Fold the beaten egg whites into the raspberry mixture along with the whipped cream.
6. Serve chilled. Makes about 2 quarts.