Recipe - Spumoni Mousse A La Le Mont

One fourth cup Sultana raisins
One half tablespoon Maraschino liquor
3 Egg yolks
One half cup Fine sugar
One half cup Sweet Marsala wine
One fourth cup Semisweet chocolate; grated
One half pt Heavy cream; whipped
One fourth cup Chopped pecans
6 Cherries

Soak raisins in maraschino liquor 20 minutes. Prepare a zabaglione by
combining egg yolks & sugar in top of double boiler above simmeringnot
boilingwater. Beat mixture with wire whisk until pale yellow & fluffy.
Gradually add Marsala wine & continue beating until zabaglione becomes
thick enough to hold its shape in a spoon. Chill until it thickens a little
more. Fold in raisins together with maraschino liquor, chocolate, whipped
cream & pecans. Pour mixture into 6 individual champagne glasses; chill 4
hours. Garnish each serving with a maraschino cherry & serve.

LE MONT

GRANDVIEW AVE., PITTSBURGH.

WINE: ASTI SPUMANTE

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.