A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata.
'raspberry' on Serious Eats
Chia seeds are one of those health foods that are easy to incorporate into your diet. Raspberries, with their own seedy crunch, are a natural match for the delicate pop of the chia, and the whole thing is enlivened by limes.
Crumb lover alert: this ultimate crumb cake boasts a thick layer of not too sweet cinnamon crumb atop a moist raspberry swirl and vanilla cake.
This classic oven baked custardy dessert gets a super rich twist with the addition of crunchy pistachios, tart berries, and luxurious chocolate.
Jar summer with this jam, inspired by the original Escoffier dessert of vanilla ice cream, sliced peaches, and raspberry sauce.
It's time for an easy no-bake treat, and that, friends, is where the British dessert Summer Pudding comes in. I took this simple no-bake pudding and turned into a parfait that's perfect for breakfast: it's just white bread, berries, and yogurt.
This sorbet isn't about making some fancy-pants dessert out of humble raspberries. It's about making raspberries taste even more like themselves.
This rosy lemon curd combines the richness of farmer's market eggs and butter with the brightness of citrus and raspberry for a treat that is both current and classic. It also means you're just a pound cake away from an elegant dessert.
"These taste like a true jam lover made them," said Leandra, thus giving me one of the highest compliments I could hope to achieve. I think what she meant was that these macaroons are very raspberry forward, with a bright, red fruit flavor. A drizzle of dark chocolate makes these pink-hued cookies ready for Valentine's Day.
What I like best about this jam is that you can really taste each individual component, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. The robust flavors would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough.
Alice Medrich, author of Sinfully Easy Delicious Desserts, realizes that the Lizner Torte isn't all about the lattice. She's simplified this Austrian classic by making a rich, almond-based dough that comes together in the food processor and never once necessitates the use of a rolling pin.
I'm about to leave for vacation in south Florida and I've got summery, tropical fruits on the brain. Pineapple might not be the first flavor that comes to mind when you think of jam, but it is unexpectedly juicy and delicious. A handful of fresh raspberries add a touch of berry sweetness and a lovely pink hue.
Experiencing the pleasure of a Lamington generally comes with a trip down to Australia, where these little jam-filled, coconut-coated, chocolate-dipped cake-cookies are as ubiquitous as Oreos or Fig Newtons on these shores. But if a journey down under isn't in the cards just yet, we've got a recipe for you courtesy of Australian-born chef Shaun Hergatt (of New York's SHO Shaun Hergatt), from this week's cookie cookbook, One Sweet Cookie.
Did my homemade chocolates look as pretty as chocolates from a fancy candy store? In a word, no. But they tasted fresh and pure, full of rich dark chocolate and sweet, boozy raspberry.