(Source: New York Cookbook by M. O'Neill
Combine the following ingredients in a nonreactive container. Let macerate for at least 4 days or up to 2 weeks.

2/3 c Marsala wine, warmed
2/3 c golden raisins
2/3 c dried currants
3 T minced candied red cherries
3 T minced candied orange peel
3 T minced candied citron
2/3 c chopped chestnuts

1 T unflavored gelatin (1 envelope)
3 T dark rum
1 T cold water
1 & 1/2 c heavy (whipping) cream
1/2 c milk
pinch salt
1/4 c plus 2 T sugar
2 eggs, separated
2 c Nesselrode, drained (next note)
1 baked 9" pie shell
1 oz grated semisweet chocolate for garnish
In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften. In a saucepan, scald the cream and milk. Remove from heat & set aside to cool slightly.

In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks. In a steady stream, add the milk and cream to the mixture, stirring constantly. Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick, 10 min. Do not oil. Remove from heat and stir in gelatin mixture. Set aside.

In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff peaks form. Fold Nesselrode into the egg whites, then fold the mixture into the reserved gelatin mixture. Cover and refrigerate for 5 min.

Turn mixture into pie shell or spoon into 8 parfait glasses. Chill until firm. Garnish w/chocolate shavings.

Updated: December 21, 1996
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