Roll Out the Red Carpet! These 18 Raspberry Desserts Are Pure Luxury
Fresh or freeze-dried, baked or pureed, raspberries make for an especially sumptuous dessert experience.
There's something about raspberries that seems to elevate whatever treat they grace right into dessert royalty; their deep red color and indelibly complex sweet-tart flavor are the very definition of luxury. For this recipe roundup, we use raspberries in all sorts of ways. Fresh, they're a classic choice to nestle between layers of pastry and cream, like in Spring Mille-feuille. Baked, they transform into jammy pops of concentrated flavor — as in this fruit cobbler with nectarines and raspberries. You can even use freeze-dried berries to top rich, chocolate-glazed crullers. And let's not forget the endless possibilities for a jar of raspberry preserves! Roll out the red carpet for our very best raspberry dessert recipes.
Victoria Sandwich
A buttery, vanilla-scented cake, sandwiched with sweet jam (and often whipped cream), is a British teatime classic. In this version, fresh raspberries are added to the filling as well, delivering a tart, juicy contrast to the sweet jam. Be sure to take the time to cream the butter and sugar thoroughly — that essential step provides lift and good structure to the cake.
Chocolate-Raspberry Icebox Cake
This Chocolate-Raspberry Icebox Cake is creamy, it's dreamy, and it's so simple to make. Crushed cookies, fresh raspberries, and layers of tart raspberry sorbet and velvety vanilla ice cream transform into a gorgeous marbled layer cake in about 15 minutes — no frosting required.
Summer Fruit Cobbler with Vanilla-Mascarpone Biscuits
Though this cobbler can be made from virtually any fruit, raspberries with nectarines or peaches is a particularly special combination. With their shortcake-like texture and delightfully crunchy top from the turbinado sugar, tender vanilla-mascarpone biscuits are the perfect complement to the jammy fruit underneath.
Chocolate French Crullers with Dried Raspberries and Fudge Glaze
Made with a classic choux dough, pastry chef Clarice Lam's French crullers are full of personality, featuring a crunchy crust, an airy center, and a colorful topping of dried raspberries and fudge. Dip the chocolate crullers in the warmed fudge glaze so the dried raspberries stick for a sweet-tart topping that's as tasty as it is beautiful.
Pistachio, Cardamom, and Raspberry Financier Cake
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Cookbook author and bakery owner Heta Vasavada makes this financier recipe her own by swapping out almond meal for ground pistachios and baking the cake in a single round pan. Brown butter provides a boost of nutty flavor; cardamom adds a warm, fragrant aroma. Fresh raspberries are scattered throughout the batter, adding a tart sweetness to balance out the cake's buttery richness.
Strawberry-Raspberry Cake
This simple cake relies on a well-aerated batter for its light texture; cream the butter and sugar until very light and fluffy before adding the flour for best results.
Turmeric Custard Pie with Raspberries
Tart raspberries add a sweet burst of flavor to this silky, creamy pie. A pinch of black pepper adds a mild savory note, while turmeric tints the filling with its vibrant golden hue.
Raspberry-Hibiscus Sorbet
Bright and airy, with the perfect balance of creamy and tart from the raspberries, this sorbet makes for a great palate cleanser. With just the right amount of a floral hit from the hibiscus, it's a super-refreshing summertime treat.
Fresh Raspberry Tart
© Keller & Keller
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.
Molten Chocolate Cake with Raspberry Filling
More decadent than molten chocolate cake: one filled with warm raspberry, reveals former F&W editor Grace Parisi.
Raspberry Tart with a Pistachio Crust
Pastry chef Jennifer McCoy bristles when other people offer to bring dessert to parties. "What are they thinking?" she says. "That's mine!" 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.
Spring Mille-feuille
Golden sheets of flaky puff pastry lined with billowy, vanilla bean-flecked whipped cream and tart fresh raspberries make a simple yet unforgettable dessert. "When you cut the mille-feuille, use a serrated knife and a sawing motion to cut even (and fairly neat) portions," instructs chef Alex Guarnaschelli. "Or just put in the center of the table with some forks and let things happen as they may."
Raspberry Macarons
These are among the simplest macarons, made from only sugar, almond flour, and egg whites with a touch of red food coloring — and a delightful sweet-tart filling of raspberry jam.
Raspberry Custard Tart
"Eating this tart warm is a very sensual experience," claims chef Nancy Silverton, who found the inspiration for this simple, silky tart in a classic summer combination: "You can't go wrong with raspberries and cream," she says.
Mini Black-Bottom Cheesecakes
In these single-serving desserts, rich and creamy cheesecake is baked atop a chocolate wafer base and finished with a pool of seedless raspberry preserves. You don't need any special equipment to make them — just a muffin tin and foil liners.
Raspberry Clafoutis
For this classic French dessert, organic winemaker Alix de Montille swaps in raspberries for the traditional cherries to better pair with Jean-Marc Roulot’s raspberry eau-de-vie, La Framboise du Roulot.
Raspberry Shortbread Bars
Instead of using a rolling pin to make the flaky pastry for her delicate shortbread bars, pastry chef Melissa McKinney relies on a grater. She chills the dough, grates it into a baking dish, and then tops it lightly with raspberry preserves and more grated dough before baking it.
Raspberry and Fig Cake
"I snagged this dessert from my Scandinavian grandmother," says chef 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.
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