½ pint raspberries
½ pint blackberries
2 pints strawberries, sliced
1 nip (2 ounces) Frangelico, Sambuca, or Amaretto -- a couple of generous shots
2 cups heavy cream
¼ cup sugar
2 packages of anisette toasts, such as Stella D'oro, cut into large bits with a serrated knife
1 3.5-ounce bar bittersweet chocolate, such as Ghirardelli (look for it on the baking aisle)
1. In a bowl, combine the berries with the liqueur of choice. Let the berries sit and macerate while you make dinner. Whip up the cream with the sugar, using a hand mixer, until soft peaks form; reserve the shipped cream in the refrigerator.
2. Once dinner starts winding down, arrange the bits of anisette toasts in a shallow serving dish with sides. Top with the booze soaked berries, spreading them over the toasts. If the whipped cream has lost some of its air, give it a quick beat with a whisk. Top the berries with the whipped cream. Using a vegetable peeler, shave curls from the side of the chocolate bar, letting them cover the whipped cream.