Raspberry-Brown Butter Custard Pie
The delicious thing about this pie from chef Kir Jensen is that every bite combines rich and sweet custard, tart raspberries and a buttery, flaky pastry.
Molten Chocolate Cake with Raspberry Filling
More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W’s Grace Parisi.
Raspberry Tart with a Pistachio Crust
Pastry chef Jennifer McCoy often brings this raspberry tart, with its creamy filling and pistachio-studded crust. She packs the components separately and assembles the tart just before serving.
Black Pepper-Raspberry Sorbet with Prosecco
Chef James Holmes topped raw oysters with this sweet-savory sorbet before deciding it would make an excellent cocktail with Prosecco. A good-quality, store-bought raspberry sorbet is a fine shortcut.
Raspberry-Swirl Sweet Rolls
In the winter, Individually Quick Frozen (IQF) fruit, like the kind sold by Cascadian Farm, is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun.
These are among the simplest macarons, made with only sugar, almond flour, egg whites and red food coloring—and a filling of raspberry jam.
Raspberry Custard Tart
“Eating this tart warm is a very sensual experience,” claims pastry chef Nancy Silverton. Silverton found the inspiration for this simple, silky tart in a classic summer combination: “You can't go wrong with raspberries and cream,” she says.
Vanilla Zabaglione with Raspberries
The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar and the Sicilian fortified dessert wine Marsala. Steeping vanilla seeds in the Marsala adds lovely flavor; folding in whipped cream increases the decadence factor.
Raspberry Gelatin with Nectarines
This silky, sophisticated fruit gelatin is an ideal dessert for a late-summer day.
Kill Devil Punch
Bartender Phil Ward is obsessed with traditional recipes, which he learns by heart (he has a photographic memory), then tweaks. He cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.
Erin McKenna developed the recipe because of a single determined customer who came every day asking, “Do you have scones yet?”
Mixed-Berry Dutch Baby
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that’s also great for breakfast.
Graham Cracker Ice Cream Sundaes with Raspberries
Pastry chef Tara Lane created this ridiculously simple ode to the classic campfire dessert s’mores. “I love hidden flavors,” she says, which is why she folds nutty graham cracker crumbs into vanilla ice cream and adds a splash of balsamic vinegar to the luscious brown butter sauce. A lightly sweet, fruity Lindemans Framboise raspberry lambic ale from Belgium will echo the ripe berries Lane serves with the ice cream.
Use a spoon or your thumb to make a dent for the raspberry-jam filling.
Chocolate-Raspberry Swiss Roll
Maria Helm Sinskey created this delicious cake as an homage to the classic European princess cake; her simpler version substitutes whipped cream for pastry cream and a luscious chocolate glaze for marzipan.
Back-to-School Raspberry Granola Bars
Karen DeMasco’s crumbly soft, jammy-sweet bars travel well, so they’re ideal for school bake sales. She says, “They are quick to put together with pantry staples, and everyone seems to love them.” They’re delicious made with any flavor of jam, as well as the raspberry preserves called for here. (Recipe adapted from The Craft of Baking.)
“One thing we often forget about tomatoes is that botanically, they are fruits, not vegetables,” Andreas Viestad says. As a light, refreshing dessert, he freezes cherry tomatoes and raspberries to make a chunky granita.
Raspberry Jam Bomboloni
Kate Neumann reports that whenever she offers bomboloni (Italian donut holes), they inevitably sell out. She sometimes makes them at home, too: “They are easy to prepare in advance and then fry at the last moment,” she explains, “and they are also quite easy to dress up.” Neumann fills the donut holes with fruit jams or chocolate ganache, then rolls them in sugar and spices like anise and cardamom as soon as they come out of the frying pan. She serves them immediately: “The key to greatness, for me, is serving the donuts fresh and warm.”
Raspberry-and-Pistachio Eton Mess
Eton Mess is a lightly sweet, old-fashioned British dessert made by blending whipped cream with freshly crushed berries and crisp meringue. As a shortcut, use store-bought meringues instead of homemade.
For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pair with Jean-Marc Roulot’s new raspberry eau-de-vie, La Framboise du Roulot.
Raspberry Pâte de Fruit
Jacques Pépin on a French classic: “Pâtes de fruits, or fruit jellies, are very popular around the holidays—and usually expensive.”
“I snagged this dessert from my Scandinavian grandmother,” says Mehmet Gürs. “She used a wood-burning oven, a cast-iron skillet and fresh island berries.” Use additional raspberries when figs are not in season.
Mango-Raspberry Baked Alaskas
Fresh Raspberry Tart
To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine.
Angel Food Cupcakes with Raspberry Swirl
To create her super low-fat version of a jelly doughnut, F&W’s Grace Parisi fills vanilla-flecked angel food cupcakes with an easy homemade raspberry jam. The combination of sweet, fluffy cake and tart, gooey fruit is totally satisfying. The delicious jam filling is made with fresh raspberries, which are high in antioxidants and rich in vitamin C, folate, iron and potassium.
Berry Vinegar Tart
In this clever riff on lemon pie, Food & Wine’s Laura Rege fills a crunchy graham cracker crust with a sweet and tangy curd made with blackberry vinegar, fresh raspberries and a hint of virgin coconut oil. It’s ideal for anyone who enjoys a dessert with some pucker.