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your favorite raspberry dessert?

We're looking for a showstopper raspberry dessert to make in the coming week. Favorites?

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  1. I like making the Barefoot Contessa's cheesecake with fresh raspberry topping. The topping is a generous amount fresh raspberries mixed with warm red currant jelly, then piled on top. It's glorious and a showstopper, as the berries are shiny and beautiful, shimmering in the jelly, contrasting with the white cheesecake. People rave when it's carried into the room. Let me know if you want the recipe, I've looked for it online and I can't find it, but I have it in one of her cookbooks.

    1. I like Giada's Raspberry Tiramisu

      1. I make Raspberry Cream Pie for holiday and birthday celebrations. Here are some pix. Let me know if you want the recipe. It's my own original concoction, although I'm sure there are other recipes out there.

         
         
         
        3 Replies
        1. re: TrishUntrapped

          Trish, that's a gorgeous pie. I'd love the recipe.

          1. re: bear

            Hi Bear,

            Here is the recipe. I use fresh raspberries for this pie, but frozen can be substituted in a pinch). Also, I make the piecrust and filling ahead of time and garnish with the whipped cream and raspberries right before serving, but it will hold up fine refrigerated several hours before serving. Enjoy!

            Raspberry Cream Pie

            CRUST:
            One 10-inch deep dish piecrust baked and cooled.
            (You can make a 9-inch pie, you might have a bit too much filling, put it aside for you!)

            FILLING:
            1 cup heavy cream
            3/4 cup sugar
            1/2 cup water
            1 envelope unflavored gelatin
            Two containers of COLD fresh raspberries (or one 10-ounce package frozen raspberries, defrosted but COLD)
            1 tablespoon raspberry syrup (or 1 tablespoon juice from crushed raspberries)
            2 teaspoons fresh lemon juice

            1. In a saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, put the mixture in a large bowl and add the cold berries, raspberry syrup (or juice), and lemon juice, and fold in gently until the mixture begins to thicken.
            2. Beat the cream until stiff peaks form.
            3. Fold the whipped cream into the berry mixture and then pour the mixture into the piecrust. Refrigerate until set, a few hours or overnight.
            4. Before serving top with whipped cream topping and garnish.

            TOPPING & GARNISH:
            1 cup heavy cream
            1 Tablespoon confectioner's sugar
            2 teaspoons vanilla
            Fresh raspberries

            Whip cream to stiff peaks, add sugar and vanilla. Spread on top of pie and garnish with raspberries. Keep chilled until ready to serve.

            1. re: TrishUntrapped

              Thanks so much for sharing, Trish. I can't wait to give it a try.

        2. Here's one i made recently....raspberry white chocolate almond cheesecake...when cut there are also raspberries at the bottom of the filling....shortbread crust...kind of combined several recipes with my own inspiration...it was, i have to say, pretty good!

          another option might be raspberry napoleons??? lovely....and not too heavy

           
          7 Replies
          1. re: im_nomad

            That sounds really good, would you please print the recipe, TIA

            1. re: paprkutr

              hmmmm not sure who you're wanting recipe from but here's mine! ok.........i think this is what i did...i don't always measure things in the crust..

              1 cup ground almonds
              2 cups shortbread cookies, round to crumbs
              1/4 to 1/2 butter, to make a good crumb
              --press into 10 inch springform pan

              --toss 2 cups frozen or fresh raspberries with 1 tablespoon of cornstarch....layer on bottom of crust

              --for filling
              4 packages (8 oz. each) cream cheese, softened
              1/2 cup sugar
              4 large eggs
              2 tablespoons cakeflour
              1 1/2 teaspoons vanilla
              1/4 teaspoon almond extract
              8 squares white chocolate, melted
              --cream cheese and sugar first to blend...then flour, vanilla and almond extracts...white chocolate...eggs last...one at a time. Filling goes on top of raspberry.

              --bake at 350 until centre no longer jiggles.

              --when cooled, pipe an outline of cream cheese frosting..Melt a quantity of apricot jam.....layer raspberries over top of cake, brush all with apricot jam to glaze.

              Voila!

              1. re: im_nomad

                That looks and sounds deeeeelish! thanks!

                1. re: im_nomad

                  Trish and im_nomad, your desserts both look very delicious. Thank you for sharing the recipes.

                  im, what is your 'cream cheese frosting'?

                  1. re: dolores

                    ...... as i hang my head in shame....i admit.....i often use pre-made cream cheese frosting for the piping... i have made my own as well....but never wrote it down! I can't remember, but i think i might have put a bit of almond extract into the mix.

                    1. re: im_nomad

                      No biggie, im_nomad! I've never seen cream cheese frosting in a store, I'll have to search it out. Thank you for sharing.

              2. re: im_nomad

                Sweeterpea, oooooooooooooooooooooooo ahhhhhhhhhhhhhhhhhhhhhhh!
                Gorgeous cheesecake, color contrast is so nice, and a short bread crust is something I would love....

              3. My favorite that I've ever made is Nigella's chocolate raspberry pavlova. Incredible! The recipe is in "Forever Summer" and probably on her official site.