Raspberry Desserts

By Food & Wine
Updated March 14, 2018
John Kernick
A fresh raspberry tart, raspberry marshmallows and doughnut holes with raspberry jam are only few of the many raspberry desserts we are obsessed with.
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Berry Vinegar Tart


Con Poulos
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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.

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Hibiscus-Berry Gelatins

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

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Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake

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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.

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Party Cake with Whipped Cream and Raspberries

© Kamran Siddiqi
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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.

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Raspberry, Lime and Toasted Coconut Pops

© Emma Galloway
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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.

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Black Pepper-Raspberry Sorbet with Prosecco

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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.

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Raspberry Scones

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

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Raspberry Whole-Wheat Butter Cake

© Con Poulos
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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.

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Vanilla Cupcakes with Lemon Cream and Raspberries

© Quentin Bacon
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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.

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Raspberry Macarons

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

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Back-to-School Raspberry Granola Bars

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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.)

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Raspberry Pâte de Fruit

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

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Raspberry-Coconut Dark Chocolate Cups

© Emma Galloway
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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.

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Raspberry-Chia Seed Scones

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

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Blueberry-Raspberry Tart

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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.

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Fresh Raspberry Tart

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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.

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Doughnut Holes with Raspberry Jam

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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."

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Raspberry Shortbread Bars

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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.

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Raspberry-Hazelnut Macaroons (Haselnussmakronen)

© Nicole Franzen
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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."

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Coconut-Raspberry Thumbprints

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

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Plain, Mango or Raspberry Marshmallows

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

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Raspberry Brioche Diplomates

© Maria Robledo
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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.

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Raspberry-Swirl Sweet Rolls

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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.

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Raspberry Linzer Bars

John Kernick
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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.”

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