Total Calories: 230
1 At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator.
2 When ready, toss the raspberries with the sugar and liqueur in a medium bowl. Set aside.
3 Fill a small pot with an inch of water. Bring it to a simmer over low heat. Place the chocolate in a bowl larger than the rim of the pot and set the bowl over the simmering water. Let stand until the chocolate is melted. Remove from the heat and stir the chocolate until smooth. Let cool slightly, about 15 minutes. With a rubber spatula, fold in the mascarpone.
4 Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.
5 With a spatula, gently fold half of the cream into the chocolate mixture, reserving the second half for the topping.
6 Spoon half of the chocolate cream into eight parfait glasses. Layer with the raspberries. Spoon on the remaining chocolate cream. Top with the whipped cream. Garnish with the chocolate shavings. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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