Raspberries are a funny little fruit. They are sweet and summery, ripening in the warms months, but they are equally at home in a holiday dessert. Here you will find all my raspberry recipes. Some are perfect for summer, others are made for the holidays, and some can fit in whenever the mood strikes you.
Raspberry Recipes
The linzer cookies and swirl bread are two staples of holiday baking. Both the upside down cake and the Baked Alaska are perfect for summer, and a few would fit nicely into fall baking. You’ll find treats for every season below with the perfect combination of tart and sweet.
Get your hands on some fresh raspberries if you can, but store bought or frozen work just fine.
This is a wonderful tart filled with vanilla custard. You’ll find custard tart in every patisserie in Paris, but have likely never come across one here in the states. Its rustic simplicity is exactly the kind of pastry I love.
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This Baked Alaska is a showstopper of a dessert. You can be as fancy as you’d like, making the ice cream and sorbet from scratch, or using store-bought. And your meringue can be crazy or tame, but lighting it on fire is not optional in my book!
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This cake's ruby top is a mixture of tart cranberries and sweet raspberries. The cake underneath is rich with butter and almond flour. I serve it with ice cream for dessert and then eat it for breakfast the next morning with coffee.
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This Pear Raspberry Upside-Down Cake is the best of summer and the celebration of what is to come in fall. I started by caramelizing the pears, as I would for a tarte tatin. Slow and steady is the trick to getting the right flavor and texture. The combination of the caramel pears, the bright raspberries and the rich cake is pretty close to perfection.
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This recipe is for raspberry swirl bread that starts with Bake From Scratch magazine's Do-It-All dough. The dough is so versatile—you can use it for everything from deep dish pizza to cinnamon rolls.
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This Raspberry Paris-Brest is a beautifully nontraditional take on a very traditional French pastry. It is lighter than the original, which calls for buttery praline-flavored pastry cream. If you'd like to try making this gluten-free, see the notes section for tips.This makes two 6-inch Paris Brest.
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This chocolate bundt with white chocolate-raspberry cream is the perfect party cake. Bundts are are easy to make, and the white chocolate and raspberry filling adds a bright and creamy element.
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