Raspberry Desserts

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.

A lovely way to serve raspberries, blackberries and blueberries: suspended in a hibiscus gelatin.

For this delicious, old-fashioned ice cream cake, layers of gluten-free pound cake get sandwiched with vanilla ice cream, raspberry sauce and hot fudge. To simplify this recipe, you can use a store-bought gluten-free pound cake.

This simple, deliciously moist cake from baker and cookbook author Kamran Siddiqi is the perfect all-purpose cake that can be adorned in almost any way.

Using just a handful of ingredients, these pops are something I often crave as the weather warms up. When you shop for coconut milk, make sure to choose a brand that lists only coconut and water in its ingredients. There's really no need for added preservatives, fillers and thickeners. The toasted coconut adds a lovely chew and looks pretty when sprinkled on the ends.

Chef James Holmes of Olivia, in Austin, 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.

Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking, "Do you have scones yet?"

This raspberry cake, from Huckleberry's pastry gurus Zoe Nathan and Laurel Almerinda, is made with a combination of almond flour, whole-wheat flour, all-purpose flour and wheat germ.

Bill Yosses of New York City's Josephs (formerly Citarella) has a split personality. The flamboyant Bill, the boy-genius pastry chef, appeared at a local chocolate show in full 17th-century regalia. The geeky Bill, on the other hand, gets so sidetracked contemplating the differences between a peach cobbler and a peach betty for his book The Perfect Finish that they both burn in the oven. Bill's two sides make him push his desserts to the limit, whether he's adding black sesame powder to his meringues or doubling the butter in the delectable lemon curd that tops these cupcakes.

These are among the simplest macarons, made with only sugar, almond flour, egg whites and red food coloring--and a filling of raspberry jam.

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.)

Jacques Pepin on a French classic: "Pates de fruits, or fruit jellies, are very popular around the holidays--and usually expensive."

When you have a hankering for something sweet and chocolatey without any added gluten, dairy or refined sugar, these make the perfect treat. They're easy to whip up, they use everyday ingredients and the best thing is that once made they will happily store in the freezer for up to a month.

These fruit-packed scones are an irresistible summer morning breakfast treat.

Whenever the Ryan family moved to a new place, Jeri and her mother, Sharon, would settle into their new house by baking fruit pie. In Maryland, they used peaches and cherries from trees in the yard. In Georgia, they used blueberries picked from their own bushes. Jeri Ryan's free-form crust, enriched with sour cream, is sturdy enough to hold all the superjuicy fruit without getting soggy.

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.

Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughnut holes with sweet-tart raspberry jam. She won't send any imperfect doughnut holes into the dining room; misshapen ones, she says, become snacks for the kitchen crew: "They get slathered with jam and devoured by whomever gets to them first."

Instead of using a rolling pin to make the flaky pastry for her delicate shortbread bars, Melissa McKinney relies on a grater. She chills the dough, grates it into a baking dish, then tops it lightly with raspberry preserves and more grated dough before baking it.

These German raspberry-hazelnut macaroons require just five ingredients and are extremely no-fuss. Says Berlin-based blogger Luisa Weiss, "You just throw the dough together, heat up some jam and you're almost there."

Use a spoon or your thumb to make a dent for the raspberry-jam filling.

These fluffy, ethereal marshmallows can be left plain or flavored with freeze-dried fruit. Mango and raspberry are two fantastic options.

The precise origin of the name diplomate is unclear, but this pudding, which is classically made with brioche or sponge cake, dried fruit and custard and served cold, is also referred to as cabinet pudding and chanceliere.

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.

Della Gossett’s linzer bars are a sturdier version of her Austrian-born boss Wolfgang Puck’s adored but delicate cookies. “I added rye flour for an earthy taste,” says the executive pastry chef at Spago Beverly Hills, “and I turned them into bars so they don’t fall apart into crumbs.”