Raspberry Recipes - Home Cooking Adventure

Raspberry Peach Yogurt Mousse Cake

Ella - Home Cooking Adventure — Sat, 17 Aug 2024 06:10:17 +0000

This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

This dessert starts with a light, spongy vanilla base that is generously filled with juicy peach slices and fresh raspberries, making every bite bursting with fresh fruit flavor. A thin, layer of homemade peach sauce is spread over the cake.

The cake is then beautifully topped with a creamy layer of peach yogurt mousse. Fresh raspberries are carefully folded into the mousse, adding a pop of vibrant color and a burst of tartness. The cake is then decorated with more fresh raspberries and peach slices adding a burst of color and a hint of the fresh fruit flavors that permeate the cake.

The result is a dessert that is both light and indulgent, with a perfect balance of sweet, tart, and creamy flavors.

How to make raspberry peach yogurt mousse cake

Begin by preparing the raspberry peach sponge cake. While the cake is baking continue with preparing the peach sauce. Let them both cool completely and prepare the raspberry peach yogurt mousse. Assemble the cake and let it set for 4-6 hours in refrigerator. Decorate as desired and enjoy!

How to prepare the raspberry peach sponge cake

Preheat the oven to 340°F (170°C), grease an 8-inch (20 cm) pan, and line the bottom with parchment paper. Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with 1/4 cup (50g) sugar and vanilla extract until creamy and pale yellow. Gradually mix in the oil and water. Incorporate the flour and baking powder into the yolk mixture and set aside.

In a large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g) and continue mixing until soft peaks form. Gently fold a spoonful of whipped whites into the yolk mixture, then fold the yolk mixture back into the remaining whipped whites.

In a separate bowl, toss the chopped peaches and raspberries with 2 tablespoons of flour, then gently fold them into the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan to cool completely on a rack.

How to prepare the peach sauce

Meanwhile, prepare the peach sauce by placing chopped peaches, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 15 minutes, until the peaches are tender and the sauce thickens. Set aside to cool, reserving 3 tablespoons (45g) for spreading on the sponge cake.

How to prepare the peach yogurt mousse.

Dissolve the gelatin in cold water and let it swell for 5-10 minutes. In a large bowl, mix the yogurt with powdered sugar and the remaining peach sauce. Dissolve the gelatin over low heat and stir it into the peach yogurt mixture. In another bowl, whip the chilled cream until stiff peaks form and gently fold it into the peach yogurt mixture. Finally, fold in the fresh raspberries.

How to assemble the peach yogurt mousse cake

To assemble the cake, invert the sponge cake onto a serving platter and spread the reserved peach sauce evenly over the top. Place a cake ring around the cake and line it with an acetate sheet. Pour the peach raspberry yogurt mousse over the cake and smooth the top. Refrigerate for at least 4-6 hours or overnight.

Before serving, decorate the cake with fresh raspberries and peach slices, then dust with powdered sugar.

Hope you will try this amazing Raspberry Peach Yogurt Mousse Cake and enjoy. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other yogurt desserts you may like to try

This Easy Yogurt Cake is a delightful dessert that combines the lightness of a classic sponge cake with the tangy goodness of yogurt.

This Strawberry Yogurt Mousse Cake is a heavenly dessert that combines the velvety strawberry vanilla sponge cake with tangy strawberry yogurt mousse. It is perfect for any occasion and is sure to impress.

Try our Berry Lemon Yogurt Mousse Cake, a perfect treat for spring and summer days. This cake is very refreshing and flavorful. It consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.

Raspberry Peach Yogurt Mousse Cake

This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

Course Dessert

Cuisine American

Keyword mousse cake, peach, raspberry, summer

Prep Time 25

Cook Time 35

Servings servings

Calories 332kcal

Equipment

Ingredients

Raspberry Peach Sponge Cake

2 eggs , separated
1/2 cup (100g) sugar , divided
1/2 tsp (3g) vanilla extract
3 tbsp (45ml) vegetable oil
3 tbsp (45ml) water
3/4 cup + 1 tbsp (110g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
9 oz (250g) fresh raspberries and peach cubes
2 tbsp (20g) all-purpose flour , for tossing

Peach Sauce

10 oz (300g) peaches , peeled and cut into small pieces
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice

Peach Yogurt Mousse Cake

2 ¼ tsp (7g) gelatin powder
3 tbsp (45g) cold water
9 oz (250g) Greek yogurt
1/4 cup (30g) powdered sugar
1 ¼ cup (300ml) whipping cream
4 oz (120g) fresh raspberries

For Decoration

fresh raspberries
fresh peach slices
powdered sugar

Instructions

Prepare the raspberry peach sponge cake.

Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
Incorporate the baking powder and flour into the yolk mixture and set aside.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
Continue mixing until soft peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Place the peeled peach pieces and raspberries into a bowl and toss with 2 tablespoons of flour.
Gently fold the raspberries and peaches into the batter.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Prepare the peach sauce.

Place chopped peaches, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 15 or minutes until the peaches are tender and the sauce thickens. Remove from heat and set aside to cool.
Reserve 3 tablespoons (45g) of peach sauce for spreading on the sponge cake.

Prepare the peach raspberry yogurt mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
In a large bowl mix yogurt with powdered sugar. Add the remaining peach mixture and mix to combine.
Dissolve gelatin over low heat and pour over the peach yogurt mixture. Mix to combine.
In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold it into the peach yogurt mixture.
Gently fold the fresh raspberries into the mousse.

Assemble the cake.

Invert the cake onto a serving platter.
Spread the reserved 3 tablespoons of peach sauce evenly over the cake.
Place a cake ring around the cake. Line an acetate sheet around the cake and pour the peach raspberry yogurt mousse over the cake. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh raspberries and peach slices. Dust with powdered sugar. Enjoy!

Video

Nutrition

The post Raspberry Peach Yogurt Mousse Cake appeared first on Home Cooking Adventure.

Chocolate Raspberry Cake Roll

Ella - Home Cooking Adventure — Thu, 11 Jul 2024 13:45:00 +0000

This cake roll begins with a light and fluffy chocolate sponge cake, baked to perfection, and then gently rolled with a luscious raspberry cream cheese filling and fresh raspberries.

Each slice reveals a beautiful spiral of deep, dark chocolate cake mixed with the bright raspberry filling offering a visual treat that is as good as it looks.

Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable taste that leaves everyone craving for more. This dessert is sure to impress, making it an ideal choice for any occasion.

How to make chocolate raspberry cake roll

Begin by preheating your oven to 350°F (180°C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.

Prepare the chocolate sponge cake

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, then whisk to combine and set aside.

In a large bowl, add eggs, vanilla, and sugar. Beat with an electric mixer until the mixture becomes lemon yellow and foamy. Add the oil and mix until well incorporated. Gradually fold in the flour mixture until fully combined.

Pour the batter into the prepared baking pan and bake for about 8-10 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle the baked cake with powdered sugar to prevent sticking, then flip it onto a kitchen towel. Carefully remove the parchment paper and roll the cake with the kitchen towel inside while it is still warm to prevent cracking. Let it cool completely.

Prepare the raspberry sauce

Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 5 minutes, or until it thickens. Remove from heat, sieve to remove seeds, and let cool completely.

Prepare the raspberry cream cheese filling

Combine cream cheese, powdered sugar, and vanilla extract in a bowl. Add the cooled raspberry sauce and mix to combine. In a separate bowl, whip cream until stiff peaks form, then gently fold the whipped cream into the cream cheese raspberry mixture.

How to assemble the chocolate raspberry cake roll

Unroll the cooled cake and spread the raspberry cream cheese filling evenly over the cake, leaving a 1/2 inch (1 cm) border. Reserve some filling for decorating. Sprinkle fresh raspberries over the filling and roll the cake back up. Refrigerate for at least 2 hours before serving.

To finish, pipe the reserved raspberry cream cheese filling on top of the cake roll. Decorate with fresh raspberries and chocolate shards, then dust with powdered sugar.

Don’t forget to share the photos with me on Instagram, if you try it out as I love seeing how this turns out for you. Enjoy this delightful dessert!

If you like cake roll recipes check our collection of 15 Cake Rolls perfect for various occasions. For more raspberry desserts check our full collection of Raspberry Recipes.

Chocolate Raspberry Cake Roll

This Chocolate Raspberry Cake Roll is a delightful dessert bursting with raspberry flavor and perfect for raspberry season. It blends the rich flavors of chocolate with the tart sweetness of raspberries. Garnished with fresh raspberries, chocolate shards and a dusting of powdered sugar, this Chocolate Raspberry Cake Roll brings a touch of elegance and an unforgettable

Course Dessert

Cuisine American

Keyword cake roll, chocolate, raspberry

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 315kcal

Ingredients

Chocolate Sponge Cake

4 eggs
1/2 cup (100g) sugar
2 tbsp (28g) vegetable oil
1 tsp (5g) vanilla extract
1/3 cup + 1tbsp (50g) all-purpose flour
1/3 cup (40g) dark unsweetened cocoa powder
1 tsp (4g) baking powder
1/2 tsp (2g) salt

Raspberry sauce

9 oz (250g) raspberries , fresh or frozen
1/4 cup (50g) sugar
2 tbsp (30ml) lemon juice

Raspberry Cream Cheese Filling

7 oz (200g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
Raspberry sauce
1 cup (240g) whipping cream , chilled

For the Filling

7 oz (200g) fresh raspberries

For Garnishing, optional

fresh raspberries
chocolate shards
powdered sugar

Instructions

Prepare the chocolate sponge cake.

Preheat the oven to 350F (180C). Grease a 12×16 inch (30x40cm) baking sheet an line with parchment paper.
In a medium bowl sieve and whisk flour with cocoa powder, baking powder and salt. Set aside.
In a large bowl add eggs, vanilla and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated.
Gradually fold in the flour mixture.
Bake for about 8-10 minutes until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar. This helps the cake not stick. Flip the cake over a kitchen towel. Remove the parchment paper it was baked with. Roll with the kitchen towel inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

Prepare the raspberry sauce.

Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 5 minutes or until thickens.
Remove from heat and sieve to remove seeds. Let cool completely.

Prepare the raspberry cream cheese filling.

In a bowl add cream cheese with powdered sugar and vanilla extract. Add raspberry sauce and mix to combine.
In another bowl whip cream until stiff peaks form.
Gently fold the cream into the cream cheese raspberry mixture.
Unroll the cake and spread the raspberry cream cheese filling evenly over the cake leaving a 1/2-inch (1cm border).
Reserve some filling for decorating.
Sprinkle fresh raspberries over the filling.
Roll the cake back up. Refrigerate for at least 2 hours before serving.

Garnish the cake roll.

Pipe the remaining raspberry cream cheese frosting on top of the cake roll.
Decorate with fresh raspberries and chocolate shards.
Dust with powdered sugar and enjoy.

Video

Nutrition

The post Chocolate Raspberry Cake Roll appeared first on Home Cooking Adventure.

30 Raspberry Desserts

Ella - Home Cooking Adventure — Mon, 13 May 2024 16:51:58 +0000

Explore our mouthwatering collection of 30 Raspberry Desserts. Discover a world of fruity goodness with recipes like Raspberry Cheesecakes and Raspberry Layer Cakes, or try something new like Raspberry Chocolate Tarts and Raspberry Macarons.

Indulge in the creamy delight of Raspberry Mousse Cakes, Raspberry Souffle, or the crunchy goodness of Raspberry Oat Bars.

Whether you’re hosting a fancy gathering or just craving a sweet treat, this collection has something for everyone. Each dessert highlights the delicious tanginess of raspberries, making every bite a burst of flavor.

Raspberry Mousse Cakes

Dive into a world of smooth, silky goodness with our collection of raspberry mousse cakes. From elegant raspberry mousse domes to luscious raspberry mousse cakes, these desserts offer a perfect balance of sweetness and tartness in every spoonful.

White Chocolate Raspberry Mousse Cake

This White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse.

Check out this recipe

Chocolate Raspberry Mousse Domes

These Chocolate Raspberry Mousse Domes are a decadent dessert that is sure to impress. The combination of creamy white chocolate and smooth and airy raspberry mousse creates a delicate balance of sweet and sour that is sure to delight your taste buds.

Check out this recipe

Chocolate Raspberry Mousse Cake

Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse. The cake is then covered with a chocolate ganache and beautifully decorated with fresh raspberries.

Check out this recipe

Raspberry Coconut Mousse Cake

This Raspberry Coconut Mousse Cake is an elegant dessert bursting with flavor. Raspberries and coconut are always making such a good pair and they shine in this stunning cake. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate, and almonds crunch, a coconut mousse with fresh raspberries inserted, and raspberry jelly on top.

Check out this recipe

Mango Raspberry Mousse Cake

Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.

Check out this recipe

Pistachio Raspberry Lime Mousse Cake

Pistachio Raspberry Lime Mousse Cake -a delicate and elegant cake perfect for Christmas or New Year's Eve with a delightful flavor and texture. Having in mind the three Christmas colors, green, white and red, I created this amazing dessert with this amazing flavor combination of roasted pistachios, lime, white chocolate and fresh raspberries. This cake is very light and simply bursts with flavor in each bite.

Check out this recipe

No-Bake Raspberry Desserts

Discover the ultimate collection of hassle-free no-bake raspberry desserts! From creamy cheesecakes to decadent chocolate raspberry tarts, savor the simplicity of sweet treats bursting with fresh raspberry flavor. Perfect for any occasion, these recipes require minimal effort and guarantee maximum satisfaction.

No-Bake Chocolate Raspberry Pie

This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed with a layer of luscious raspberry sauce, with a vivid red hue that brings a a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.

Check out this recipe

Raspberry Almond Ice Cream Cake

There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond ice cream cake is simply one of the best you can try. Almond crust followed by two different layers of no-churn ice cream and filled with fresh raspberries and homemade raspberry jam.

Check out this recipe

No-Bake White Chocolate Raspberry Pie

This delightful No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries. This pie features a buttery biscuit crust, a smooth white chocolate cream cheese filling, and juicy raspberries inside for a burst of flavor.

Check out this recipe

Vanilla and Raspberry Panna Cotta

This vanilla and raspberry panna cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer. It is not only visually appealing but also a delicious and refreshing treat perfect for spring and summer. This dessert is made using cannele silicone molds, which gives it a unique and elegant shape.

Check out this recipe

Raspberry Chocolate Cups

These raspberry chocolate cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse.

Check out this recipe

White Chocolate Raspberry Crepe Cake

This White Chocolate Raspberry Crepe Cake is one of the most delicious ways of serving crepes, a decadent dessert made with about 25 crepes topped one upon the other, filled with homemade raspberry and white chocolate cream cheese fillings.

Check out this recipe

No-Bake White Chocolate Raspberry Cheesecake

This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top make it ideal for Valentine’s Day but is perfect for any other occasion as well. As white chocolate is used, not only it brings an amazing flavor alongside the lemon zest but there is no need for gelatin to help it set up.

Check out this recipe

1 Minute – Chocolate Raspberry Mug Cake

This Chocolate Raspberry Mug Cake is absolutely amazing. It is moist and chocolatey, rich in flavor and goes perfectly with the moistened raspberries inside. This Chocolate Raspberry Mug Cake is such a pleaser to the taste buds that it will certainly become a favorite to your family and friends.

Check out this recipe

Raspberry Chocolate Molded Candies

Raspberry Chocolate Molded Candies – dark chocolate coated candies with raspberry marbled white chocolate ganache filling and some cocoa nibs for a bit of crispy texture. These candies are simply amazing.

Check out this recipe

Raspberry Cheesecake Bites

Summer is the ideal season for refreshing, no-bake desserts, and these Raspberry Cheesecake Bites are among the top treats for this time of year. With their refreshing, fruity, and creamy filling coated in biscuit crumbs, they're irresistibly delicious.

Check out this recipe

No-Bake Raspberry Yogurt Zebra Cake

I am glad to share with you an elegant no-bake winter dessert, very light and soft, perfect for the Christmas dinner table. This No-Bake Raspberry Yogurt Zebra Cake has an oreo almond flavored crust, topped with alternating layers of yogurt almond mousse with raspberry yogurt mousse, creating the beautiful zebra effect. The cake is topped with a shiny raspberry jelly, making it a beautiful and impressive festive cake.

Check out this recipe

Raspberry Layer Cakes

Experience the blissful layers of raspberry goodness with our Raspberry Layer Cakes! Each slice is a symphony of flavors, with moist cake layers sandwiched between tangy raspberry filling and topped with velvety frosting.

Raspberry Vanilla Cake

Raspberry Vanilla Cake is made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top.

Check out this recipe

Chocolate Raspberry Cake

Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake that combines two classic favorites into one mouthwatering dessert. This dessert features a moist chocolate cake base that is filled with raspberries and creamy chocolate ganache.

Check out this recipe

Raspberry Mille Feuille (Napoleon)

This Raspberry Mille Feuille is amazing. The raspberries bring a refreshing fruity flavor that makes it one of the best summer treats.

Check out this recipe

Raspberry Cheesecakes

Savor the creamy decadence of our Raspberry Cheesecakes! Each bite is a heavenly blend of rich cream cheese and tangy raspberry swirls atop a buttery cookie crust or moist cake.

Brownie Raspberry Cheesecake

Chocolaty and fudgy brownie on the bottom with smooth refreshing raspberry cheesecake and white chocolate ganache, topped with fresh raspberries and chopped chocolate. It’s a great dessert for any occasion and can be made in advance.

Check out this recipe

Bloody Halloween Cake

This Bloody Halloween Cake is an amazingly delightful no-bake cheesecake, with one of my favorite flavor combinations, raspberries and mango. Oreo cookie crust followed by layers of white chocolate mango cream cheese filling with raspberry sauce insert. The cake is then coated in Oreo crumbs and decorated with some melted marshmallow strands. Might look a bit creepy but the cheesecake itself is delicious.

Check out this recipe

Raspberry Brownies and Bars

Delight in the irresistible fusion of chocolatey goodness and tangy raspberries with our Raspberry Chocolate Brownies or indulge in chewy raspberry oat bars with a buttery crumble topping.

Raspberry Chocolate Brownies

These Raspberry Chocolate Brownies bring a delightful twist with their extraordinary pairing of chocolate and raspberries. These brownies are soft, fudgy, and packed with rich chocolate flavor. What makes them extra special are the juicy raspberries that get folded into the batter and baked right in.

Raspberry Yogurt Bars

These Raspberry Yogurt Bars are one of the most delightful summer desserts, so refreshing and full of raspberry and lemon flavor. The addition of Greek yogurt makes these crumble bars even more balanced as the creamy yogurt complements so well with the crust and crispy crumble on top.

Check out this recipe

Other Raspberry Treats

Explore other raspberry treats, from delicate macarons to fluffy cake roll, raspberry souffle or raspberry whoopie pies and eclairs. Each treat is infused with the vibrant flavor of raspberries and make a memorable treat.

Raspberry Soufflé

This Raspberry Souffle is light and airy with a great raspberry flavor. The sweetness is very well balanced by the tart raspberry sauce .

Check out this recipe

Pistachio Raspberry Mini Eclairs

These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberry into a bite-sized treat. These fancy treats feature delicate pastry shells filled with creamy pistachio cream and homemade raspberry jam. They are finished with a drizzle of melted white chocolate and topped with chopped pistachios and fresh raspberry halves.

Check out this recipe

Raspberry Macarons – Italian Meringue

These raspberry macarons made with white chocolate and raspberry filling are one of my favorite combinations, the sweetness of the shells are very well balanced by the tart raspberries.

Check out this recipe

Christmas Raspberry Cake Roll

Celebrate Christmas with our tasty Raspberry Cake Roll, an amazing twist on the classic holiday treats. Imagine a light and fluffy vanilla sponge cake rolled up with a creamy cream cheese filling, raspberry jam and fresh raspberries that are bursting with flavor.

Flourless Chocolate Raspberry Meringue Cake

This Flourless Chocolate Raspberry Cake with Meringue Topping is a delightful dessert perfect for any occasion. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

Check out this recipe

Chocolate Raspberry Whoopie Pies

These Chocolate Raspberry Whoopie Pies are fun to make and a perfect way to get you in the mood for Valentine's Day.

Check out this recipe

Hope you will try and savor these 30 amazing raspberry desserts, and share your amazing results on Instagram, so I can see how they turned out for you.

OTHER RECIPE COLLECTIONS:
20 Yogurt Desserts
8 Easy Must-Try Zucchini Recipes
30 Irresistible Custard Desserts
20 Delightful Chicken Recipes
35 Mouthwatering Gluten-Free Desserts
30 Must-Try Cheese Appetizers
20 Egg Recipes for Breakfast or Brunch
30 Best Caramel Recipes
20 Baked Cheesecake Recipes
15 No-Bake Cheesecake Recipes
30 Brunch Ideas
25 Healthy Recipes to try in 2024
20 Muffin Pan Recipes
40 Best Back-to-School Recipes
10 Delightful Sweet Potato Recipes
Easy 10 Breakfast Recipes
25 Oatmeal Recipes
Top 10 Refined Sugar-Free Desserts
30 Unique Layer Cake Recipes
10 Apple Recipes

The post 30 Raspberry Desserts appeared first on Home Cooking Adventure.

Raspberry Chocolate Brownies

Ella - Home Cooking Adventure — Wed, 31 Jan 2024 18:15:23 +0000

Imagine biting into a fudgy brownie and discovering the vibrant raspberries in every bite. The chocolatey flavor and the fruity twist make these brownies simply irresistible.

The recipe for these brownies is easy and quick to prepare and in less than 15 minutes you can have the batter ready for baking. They are perfect for any occasion and a great choice for upcoming Valentine’s Day.

How to make Raspberry Chocolate Brownies

Begin by preheating the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan, and line it with parchment paper.

Next, melt the chocolate and butter in a medium bowl over a bain-marie, stirring occasionally until smooth. Turn off the heat, but keep the bowl over the water, and stir in the sugar. Remove the bowl from the pan.

Now, add the eggs one at a time to the mixture, whisking until well combined. Stir in the vanilla extract, then add the flour, salt, and cocoa powder, stirring well. Finally, mix in the chopped chocolate and fresh raspberries.

Pour the batter into the prepared pan and bake for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

Allow the brownies to cool completely, then carefully lift the parchment out of the baking pan. Cut them into squares and serve.

Hope you will try these Raspberry Chocolate Brownies and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram, as would love to see how it turns out for you.

Other brownie recipes you may like to try

These Pumpkin Cream Cheese Brownies are moist and fudgy bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.

These Chocolate Coconut Brownies are one of the best brownies ever, with a fudgy brownie at the bottom topped with a coconut filling and chocolate ganache on top.

Whenever you want to create an easy irresistible dessert for special occasions these Red Velvet Cheesecake Brownies are a great choice.

Raspberry Chocolate Brownies

Course Dessert

Cuisine American

Keyword brownies, chocolate, raspberry, Valentines Day desserts

Prep Time 10

Cook Time 30

Total Time 40

Servings squares

Calories 230kcal

Ingredients

3 oz (90g) semisweet chocolate , for melting
3/4 cup (170g) butter
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
2/3 cup (80g) all-purpose flour
3 tbsp (24g) dark cocoa powder
3 oz (90g) semisweet chocolate , chips or chunks, for folding into the batter
4 oz (120g) fresh raspberries

Instructions

Preheat the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan. Line the pan with parchment paper.
Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Turn off the heat but keep the bowl over the water and stir in the sugar. Remove the bowl from the pan.
Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt and cocoa powder and stir well. Stir in the chopped chocolate and fresh raspberries.
Pour the batter into the prepared pan and bake for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.

Video

Nutrition

The post Raspberry Chocolate Brownies appeared first on Home Cooking Adventure.

Christmas Raspberry Cake Roll

Ella - Home Cooking Adventure — Wed, 20 Dec 2023 14:03:54 +0000

The cake is soft and moist, and each slice reveals a cool spiral of vibrant red raspberries. We top it off with whipped white chocolate ganache, fresh raspberries, sugar coated rosemary and a dust of powdered sugar making it look like a snowy delight.

The sweet vanilla aroma mixes with the tangy raspberry goodness, creating an irresistible combo. Whether you share it with family and friends at a holiday get-together or enjoy it at home, this Christmas Raspberry Cake Roll is a great way to feel the Christmas spirit.

How to make Christmas Raspberry Cake Roll

Begin by preparing the vanilla sponge cake. Preheat the oven to 350F (180C) and grease a 12×16 inch (30x40cm) baking sheet, lining it with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In a larger bowl, beat eggs, sugar, and vanilla until light and foamy. Add oil and gradually fold in the flour mixture. Pour the batter onto the prepared sheet, spreading it evenly. Bake for 10-12 minutes until a toothpick comes out clean. Sprinkle with powdered sugar, cover with a towel, flip, and roll it up. Let it cool.

Next, prepare the raspberry jam. In a saucepan, bring raspberries, sugar, and lemon juice to a boil, stirring constantly. Simmer until thickened, sieve to remove seeds, and set aside to cool.

For the cream cheese filling, mix cream cheese, powdered sugar, and vanilla. Add chilled whipping cream and mix until stiff peaks form.

Unroll the cake, spread raspberry jam, leaving a border. Gently spread the cream cheese filling and top with fresh raspberries. Roll it up and refrigerate for at least 2 hours.

Prepare the whipped white chocolate ganache by melting chocolate and cream over a bain-marie, letting it cool. Add a pinch of salt and mix until light and fluffy. Spread it over the rolled cake, cut the ends, and decorate with fresh raspberries, sugar-coated rosemary, and star anise. Dust with powdered sugar and enjoy!

Hope you will make your Christmas extra special with this delightful Christmas Raspberry Cake Roll. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other Christmas Cake Rolls you may like to try

This delicious Gingerbread Orange Cake Roll is an amazing dessert you can prepare for winter holidays. It consists of a moist and spiced gingerbread sponge cake that is filled with a creamy and orangey Mascarpone filling with bits of candied orange peel.

This Cranberry White Chocolate Meringue Roll is a delicate and festive dessert perfect for celebrating the winter holidays. Consisting of a light and airy meringue, filled with a white chocolate filling and freshly made cranberry and orange jam, this roll is extremely delightful and flavorful.

This Chocolate Coconut Bûche de Noël (Yule Log) is an impressive Christmas dessert, with a soft chocolate sponge cake filled with white chocolate and mascarpone frosting and caramelized coconut for extra flavor and texture.

This No-bake Chocolate Biscuit Buche de Noel (Yule Log) is an impressive no-bake dessert you can easily prepare for Christmas or New Year’s Eve. It consists of a chocolate biscuit roll with a coconut and cream cheese filling and chocolate ganache topping.

Christmas Raspberry Cake Roll

Course Dessert

Cuisine American

Keyword cake roll, Christmas, Christmas Cake, Christmas yule log, raspberry, yule log

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 429kcal

Ingredients

Vanilla Sponge Cake

3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
4 eggs
2/3 cup (135g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil

Raspberry Jam Filling

10 oz (300g) raspberries , fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice

Cream Cheese Filling

9 oz (250g) cream cheese , room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
1 cup (240g) whipping cream , chilled

For the Filling

9 oz (250g) fresh raspberries

Whipped White Chocolate Ganache

6 oz (180g) white chocolate
1/4 cup (60g) whipping cream
pinch of salt

For Decorating

Instructions

Prepare the vanilla sponge cake.

Preheat the oven to 350F (180C). Slightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
In a medium bowl whisk flour with, baking powder and salt. Set aside.
In a large bowl add eggs, sugar and vanilla. Beat with an electric mixer until light in color and foamy. Add oil and mix until well incorporated. Gradually, fold in the flour mixture.
Pour the batter into the prepared baking sheet and spread evenly.
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Sprinkle with powdered sugar to prevent it from sticking. Cover with a kitchen towel and flip the cake over it. Remove the parchment paper. While still warm roll it up with the towel. Let cool completely.

Prepare the raspberry jam.

Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Sieve to remove seeds. Set aside to cool until ready to use.

Prepare the cream cheese filling.

In a large bowl, mix the cream cheese with powdered sugar and vanilla. Add the chilled whipping cream and mix until stiff peaks form.
Unroll the cake.
Spread the raspberry jam evenly, leaving a ½ inch (1cm) border.
Gently, spread the cream cheese filling.
Top with fresh raspberries.
Roll the cake back up. Refrigerate for at least 2 hours.

Prepare the whipped white chocolate ganache.

Melt chocolate and cream over bain-marie. Let cool to room temperature.
Add a pinch of salt and mix for 1-2 minutes until light and fluffy.
Spread over the rolled cake.
Cut the ends of the roll.
Decorate the cake roll with fresh raspberries, sugar-coated rosemary and star anise. Dust with powdered sugar and enjoy!

Video

Nutrition

The post Christmas Raspberry Cake Roll appeared first on Home Cooking Adventure.

No-Bake Chocolate Raspberry Pie

Ella - Home Cooking Adventure — Wed, 23 Aug 2023 12:40:34 +0000

This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed by a layer of luscious raspberry sauce, with a vivid red hue that brings a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.

Each bite is a mix of chocolate, tangy raspberries, and creamy goodness that will make you ask for more. And the best part? You don’t even need to turn on the oven to enjoy this delightful treat!

How to make no-bake chocolate raspberry pie

The recipes is easy and quick to prepare. First, grease an 8-inch (20cm) pie or tart pan with butter.

How to prepare the raspberry sauce

Take a small saucepan and combine raspberries, sugar, lemon juice, and cornstarch. Heat over medium-high, stirring constantly, until it comes to a boil. Allow it to simmer for 5-10 minutes until thickens. Remove from heat and let it cool down.

How to prepare the Oreo cookie crust

To prepare the crust, use a food processor to crush Oreo cookies into crumbs. Mix in melted butter until the mixture is well combined. Press this mixture firmly into the bottom and sides of the pan using a spoon and your fingers where needed. Place the pan in the refrigerator for 15 minutes to set.

Spread the raspberry sauce evenly over the chilled crust and then place the pan in the freezer while you work on the chocolate filling.

How to prepare the chocolate cream cheese filling

Take semisweet chocolate and ¼ cup (60g) cream in a heatproof bowl. Melt them over simmering water, then let the mixture cool to room temperature. In a separate large bowl, make the cream cheese filling by mixing cream cheese until smooth. Add powdered sugar and vanilla extract, combining well. Incorporate the melted chocolate, and then add whipping cream, continuing to mix until stiff peaks form.

Assemble the chocolate raspberry pie

Pour the chocolate cream cheese filling over the raspberry layer. Smooth the top gently. Place the pie in the refrigerator to set for approximately 4-6 hours, or leave it overnight.

When you’re ready to serve, decorate the pie with fresh raspberries, chocolate mini rocks, and a dusting of powdered sugar.

The No-Bake Chocolate Raspberry Pie is a decadent dessert, a symphony of flavors, textures, and colors coming together in perfect harmony. It is the kind of dessert perfect for any occasion. Hope you wil try it out and enjoy this delightful treat! If you do, don’t forget to share the photos with me on Instagram.

Other raspberry desserts you may like to try

This No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries.

These Raspberry Chocolate Cups are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes these cups a memorable decadent dessert.

This Flourless Chocolate Raspberry Meringue Cake is a delightful dessert perfect for any occasion. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

For more raspberry desserts check our full collection of Raspberry Recipes.

No-Bake Chocolate Raspberry Pie

Course Dessert

Cuisine American

Keyword chocolate, no-bake dessert, pie, raspberry

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings servings

Calories 443kcal

Ingredients

Oreo Cookie Crust

7 oz (200g) Oreo cookies
1/4 cup (60g) butter , melted

Chocolate Cream Cheese Filling

4 oz (120g) semisweet chocolate
1/4 cup (60g) whipping cream
9 oz (250g) cream cheese , room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1/3 cup (80g) whipping cream (35% fat) , chilled

Raspberry Sauce

5 oz (150g) raspberries , fresh or frozen
2 tbsp (30g) sugar
1 tbsp (15g) lemon juice
2 tsp (6g) cornstarch

For Decoration

fresh raspberries
powdered sugar , for dusting
mini chocolate rocks

Instructions

Grease with butter a 8-inch (20cm) pie or tart pan.

Prepare the raspberry sauce.

In a small saucepan add raspberries, sugar, lemon juice and cornstarch and bring to a boil over medium-high heat, stirring constantly.
Simmer for about 5-10 minutes or until thickens. Remove from heat and set aside to cool down until ready to use.

Prepare the crust.

Place the Oreo cookies into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate for 15 minutes.
Spread the raspberry sauce over the crust. Freeze until you prepare the chocolate filling.

Prepare the chocolate cream cheese filling.

Place semisweet chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Assemble the pie.

Cover the raspberry sauce with the chocolate cream cheese filling. Smooth the top.
Refrigerate the pie to set for about 4-6 hours or even overnight.
Decorate with fresh raspberries, chocolate mini rocks and dust with powdered sugar. Enjoy!

Video

Nutrition

The post No-Bake Chocolate Raspberry Pie appeared first on Home Cooking Adventure.

Flourless Chocolate Raspberry Meringue Cake

Ella - Home Cooking Adventure — Wed, 16 Aug 2023 16:35:09 +0000

The heart of this cake is a rich blend of flourless chocolate cake and raspberries. Without any flour, it’s dense and incredibly smooth, giving you a melt-in-your-mouth sensation. The chocolate adds a deep, satisfying flavor while the raspberries add a fresh and fruity twist.

But what truly makes this cake special is the meringue topping. We whip it to perfection, creating a sweet and airy layer that’s simply irresistible. As it bakes, the meringue transforms into a beautiful golden shell with a crispy texture that enhances every bite.

The combination of textures and flavors is a true delight – the sweetness of the meringue balances the richness of the chocolate and the tartness of the raspberries.

Perfect for any occasion, our Flourless Chocolate Raspberry Meringue Cake offers a sensational experience. Whether you’re celebrating with friends or enjoying a quiet moment, this cake is a wonderful blend of chocolate, raspberries, and the delightful crunch of baked meringue. If you try it out, don’t forget to tag me on Instagram. Would love to see how it turns for you.

How to make flourless chocolate raspberry cake with crispy meringue topping

Start by preheating your oven to 325°F (160°C). Grease an 8-inch (20cm) pan with butter and line it with parchment paper.

Next, prepare the flourless chocolate cake with raspberries. Melt the chocolate and butter together using a bain-marie until they’re wonderfully smooth. Give it a moment to cool down a bit.

While that’s cooling, grab a mixer and beat the eggs, sugar, salt, and vanilla extract for 5-7 minutes until they’re thick and creamy.

Once your eggs are ready, incorporate the melted chocolate into the mix. Stir it all up until it’s perfectly blended.

Sift in the cocoa powder and gently fold it in with a spatula. Now, pour the mixture into your prepared pan. Arrange the raspberries on top of your cake.

Pop the pan into the oven and bake for 25 minutes. After the first 15 minutes of baking, start beating the meringue.

For the meringue, start by whipping the egg whites and salt until they’re delightfully foamy. Gradually add the sugar, continuing to mix until those soft peaks begin to form. Introduce the vinegar or lemon juice and cocoa powder and keep mixing until the peaks become stiff.

Remove the cake from the oven and spread the meringue over the top. Now, increase the temperature to 340°F (170°C) and bake for another 20-25 minutes, or until the meringue gets golden and puffy. It may crack, don’t worry, it is fine.

Once out of the oven, grab a sharp knife and carefully run it around the edge of the pan. Let the cake cool entirely—don’t worry if the meringue shrinks a bit, it’s natural.

Rest the cake for an hour at room temperature to cool down before diving in and savoring the cake. Dust with instant coffee powder for an intense flavor combination.

Other chocolate raspberry desserts you may like to try

This Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse.

These Chocolate Raspberry Mousse Domes are another elegant and impressive dessert, perfect for any occasion.

This Chocolate Raspberry Cake features moist chocolate cake layers that are filled with raspberries and creamy chocolate ganache. The cake is then topped with a whipped ganache frosting and garnished with fresh raspberries and chocolate shards.

Flourless Chocolate Raspberry Meringue Cake

Course Dessert

Cuisine American

Keyword flourless chocolate cake, meringue, raspberry

Prep Time 20

Cook Time 49

Total Time 1 9

Servings servings

Calories 270kcal

Ingredients

For the Flourless Chocolate Raspberry Cake

1/2 cup (110g) butter , unsalted
4 oz (120g) semisweet chocolate
3 eggs
1/2 cup (100g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/4 cup (30g) unsweetened cocoa powder
4 oz (120g) raspberries , fresh or frozen

Meringue Topping

3 egg whites
1/4 tsp (1g) salt
1 tsp (5ml) lemon juice or vinegar
3/4 cup (150g) sugar
2 tsp (6g) cocoa powder

For Dusting

instant coffee powder , optional

Instructions

Prepare the flourless chocolate raspberry cake.

Preheat the oven to 325F(160C). Grease with butter a 8-inch (20cm) pan and line with parchment paper.
Melt chocolate and butter over bain-marie until smooth. Let cool slightly to room temperature.
Meanwhile, beat the eggs with sugar, salt and vanilla extract using a mixer, for about 5-7 minutes, until thick and light yellow.
Add melted chocolate and mix until well combined.
Using a spatula fold in sifted cocoa powder. Pour the mixture into the prepared pan.
Arrange the raspberries over the top of the cake.
Bake for 25 minutes.
After the first 15 minutes of baking, start preparing the meringue.

Prepare the meringue.

Mix the egg whites and salt until foamy. Gradually add sugar and continue mixing until soft peaks form. Mix in the vinegar or lemon juice and cocoa powder and continue mixing until stiff peaks form.
Remove the cake from the oven and spread the meringue over the cake.
Bake at 340F (170C) for another 20-25 minutes, until the meringue is puffy and golden.
Run a sharp knife completely around the inside edge of the pan and let cool completely. The meringue will deflate as it cools.
Let the cake cool at room temperature for about 1 hour before serving.
Dust with instant coffee powder before serving if desired. Enjoy!

Video

Nutrition

The post Flourless Chocolate Raspberry Meringue Cake appeared first on Home Cooking Adventure.

No-Bake White Chocolate Raspberry Pie

Ella - Home Cooking Adventure — Sat, 29 Jul 2023 13:25:14 +0000

This delightful No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries. This pie features a buttery cookie crust, a smooth white chocolate cream cheese filling, and juicy raspberries inside for a burst of flavor.

The foundation of this treat is a crunchy cookie crust. Crushed cookies mixed with melted butter create a delicious base that perfectly complements the creamy filling.

The heart of the pie is its luscious white chocolate cream cheese filling. It’s a rich blend of white chocolate and tangy cream cheese that melts in your mouth and leaves you wanting more.

What makes this pie extra special is the addition of fresh raspberries. With each bite, you’ll enjoy the juicy and tangy surprise that enhances the overall taste.

The best part? No baking required! You can relish this delightful dessert without the need for an oven.

How to make no-bake white chocolate raspberry pie

Grease an 8-inch (20cm) pie or tart pan with butter. Prepare the crust by placing the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined. Press the mixture firmly into the bottom and edges of the pan using the back of a spoon and your fingers where necessary. Refrigerate the crust while you prepare the filling.

To make the white chocolate cream cheese filling, place the white chocolate and 2 tbsp (30g) cream in a heatproof bowl. Set the bowl over a pan with simmering water to melt the chocolate over low heat. Once melted, let it cool to room temperature. In a large bowl, mix the cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon zest, and mix to combine. Stir in the melted chocolate. Add the whipping cream and continue mixing until stiff peaks form. Now, it’s time to assemble the pie.

How to assemble the pie

Spread a bit of the white chocolate filling over the crust as the first layer. Arrange fresh raspberries in a single layer over the filling. Make sure to cover the raspberries with the remaining cream cheese and white chocolate filling and smooth the top for an even finish. Refrigerate the pie for about 4-6 hours or even overnight to allow it to set properly.

Once it’s ready, decorate the pie with fresh raspberries, white chocolate decorations, and a dusting of powdered sugar for an elegant touch. Now, it’s time to indulge in the delightful flavors of your homemade No-Bake White Chocolate Raspberry Pie.

Whether it’s a family get-together or a fancy dinner, this No-Bake White Chocolate Raspberry Pie will impress everyone. Treat yourself and your loved ones to this amazing dessert, and savor the delightful combination of flavors and textures in every mouthful.

Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy every scrumptious bite!

Other raspberry no-bake desserts you may like to try

This Vanilla and Raspberry Panna Cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer.

This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes you can make and it’s very easy to prepare.

These Raspberry Chocolate Cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes these cups a memorable decadent dessert.

For more raspberry desserts check our full collection of Raspberry Recipes.

No-Bake White Chocolate Raspberry Pie

Course Dessert

Cuisine American

Keyword no bake tart, no-bake pie, raspberry, white chocolate

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings servings

Calories 438kcal

Ingredients

Cookie Crust

7 oz (200g) digestive biscuits or graham crackers
1/3 cup (80g) butter , melted

White Chocolate Cream Cheese Filling

3.5 oz (100g) white chocolate , small pieces
2 tbsp (30g) whipping cream
9 oz (250g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
Lemon zest of a small lemon
1 tsp (5g) vanilla extract
1/2 cup (120g) whipping cream (35% fat) , chilled
4 oz (120g) fresh raspberries

For Decoration

fresh raspberries
white chocolate decorations
powdered sugar for dusting

Instructions

Prepare the crust.

Grease with butter an 8-inch (20cm) pie or tart pan.
Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate until you prepare the filling.

Prepare the white chocolate cream cheese filling.

Place white chocolate and 2 tbsp (30g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla extract and lemon zest and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Assemble the pie.

Spread a bit of white chocolate filling over the crust.
Arrange fresh raspberries in a single layer.
Cover the raspberries with the remaining cream cheese and white chocolate filling.
Smooth the top.
Refrigerate the pie to set for about 4-6 hours or even overnight.
Decorate with fresh raspberries, white chocolate decorations and dust with powdered sugar. Enjoy!

Video

Nutrition

The post No-Bake White Chocolate Raspberry Pie appeared first on Home Cooking Adventure.

Pistachio Raspberry Mini Eclairs

Ella - Home Cooking Adventure — Tue, 20 Jun 2023 12:56:54 +0000

These Pistachio Raspberry Mini Eclairs are delightful pastries that combine the irresistible flavors of pistachios and tangy raspberries into a bite-sized treat.

These fancy treats feature delicate choux pastry shells filled with creamy pistachio cream and homemade raspberry jam. They are finished with a drizzle of melted white chocolate and topped with chopped pistachios and fresh raspberry halves. These mini eclairs are a perfect treat for any occasion, offering a delightful combination of flavors that will leave you wanting more.

The smooth and creamy pistachio cream takes the spotlight, offering a rich and nutty flavor that is pure indulgence. The cream melts in your mouth, leaving a delightful pistachio taste that will satisfy your sweet tooth.

The tangy raspberry jam adds a burst of flavor and the vibrant red color complements the green pistachio cream. The sweet and tart raspberry flavors perfectly balance the nuttiness of the pistachio, creating a harmonious blend of tastes.

How to make Pistachio Raspberry Mini Eclairs

Start by making the pistachio pastry cream filling, then make the raspberry homemade jam and continue with the choux pastry shells.

How to make the pistachio pastry cream

To prepare the pistachio pastry cream, start by placing the pistachios in the bowl of a food processor. Add powdered sugar and salt, then process for about 5 minutes until a thick paste forms. Gradually incorporate ⅔ cup (160ml) of milk and continue processing until well combined.

In a separate medium bowl, mix the egg yolks with sugar and salt. Add cornstarch and flour, and stir to combine. Gradually add the pistachio milk mixture to the egg yolk mixture, whisking as you go. Set the mixture aside while you heat the remaining milk.

In a medium saucepan, bring the rest of the milk (1 ⅓ cup – 320ml) to a boil. Remove from heat, and gradually pour some of the hot milk over the egg yolk mixture while whisking. Then, pour the egg yolk mixture back into the saucepan with the remaining hot milk, whisking constantly.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens (approximately 3 minutes). Remove from heat and stir in vanilla extract and almond extract. Cover the surface of the cream directly with plastic wrap and let it cool completely.

How to prepare the raspberry jam filling

To prepare the raspberry jam filling, combine all the ingredients in a saucepan and bring them to a boil. Let the mixture simmer over low heat for 7-8 minutes, then remove from the stove and let it cool completely.

How to prepare the choux pastry

For the choux pastry, sift the flour. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Remove from heat and add the flour all at once, vigorously stirring with a wooden spoon or spatula until the mixture is well combined.

Return the saucepan to low heat and cook the batter while stirring for 1-2 minutes to remove moisture and until it pulls away from the sides of the pan. Transfer the batter to a large bowl and let it cool slightly. Gradually add the eggs one at a time, carefully incorporating each one into the batter using a wooden spoon, spatula, or mixer. The resulting batter should be smooth and homogenous while still holding its shape.

Fit a pastry bag with a large ½ inch (1 cm) star tip and pipe the batter into 2 ¾-inch (7cm) strips on a baking sheet lined with parchment paper. Bake in a preheated oven for 30-35 minutes until the eclairs are browned and puffed. Use a skewer to prick the eclairs to release the steam.

How to assemble the pistachio raspberry mini eclairs

Once cooled, use a skewer to make small holes on the bottom of each eclair shell. Fill each eclair with the prepared pistachio pastry cream, then repeat the process with the raspberry jam.

Melt the white chocolate using a bain-marie. Using a spoon, drizzle the melted chocolate over the eclairs, then decorate them with fresh raspberry halves and pistachios.

Whether you’re treating yourself or impressing your guests, these Pistachio Raspberry Mini Eclairs are a true delight. Hope you will give them a try and make sure to share the photos with me on Instagram if you do. Enjoy!

Other choux pastry recipes you may like to try

Discover the delightful Paris-Brest, a classic French pastry known for its circular shape. This delectable dessert features a light and airy choux pastry, generously filled with a smooth and creamy praline-flavored cream.

These Vanilla Eclairs are delicate choux pastry shells filled with smooth vanilla custard and topped with chocolate glaze. They are simply heavenly and will leave you craving for more.

These Choux au Craquelin – Crispy Cream Puffs are light and airy choux pastry filled with la delightful vanilla cream, topped with a thin, crispy layer of sweet craquelin.

This Profiterole Cake is an impressive cake you can prepare for any occasion. It consists of a moist cocoa brownie at the bottom, topped with chocolate mousse and cream cheese frosting filled profiteroles.

For other choux pastry recipes check our collection of 10 Choux Pastry Recipes.

Pistachio Raspberry Mini Eclairs

Course Dessert

Cuisine French

Keyword choux pastry, mini eclairs, pistachio, raspberry

Prep Time 35

Cook Time 35

Total Time 1 10

Servings servings

Calories 121kcal

Ingredients

Pistachio Pastry Cream

For the Pistachio Paste

1 cup (100g) unsalted pistachios , raw or toasted
1 tbsp (8g) powdered sugar
1/4 tsp (1g) salt
2/3 cup (160ml) milk

For the Pastry Cream

3 egg yolks
1/2 cup (100g) sugar
1/4 cup (30g) flour
2 tbsp (16g) cornstarch
1/4 tsp (1g) salt
1 ⅓ cup (320ml) milk
1/2 tsp (3g) vanilla extract
1 tsp (5g) almond extract

Raspberry Jam

9 oz (250g) raspberries , fresh or frozen
1/3 cup (70g) sugar
1 tbsp (15g) lemon juice
2 tsp (6g) cornstarch

Choux Pastry

1 cup (125g) bread flour
3.5 fl. oz. (100ml) milk
3.5 fl. oz. (100ml) water
2 tsp (10g) sugar
1/2 tsp (1g) salt
5 ½ tbsp (80g) unsalted butter
4 medium eggs

For Decorating

3 oz (90g) white chocolate , melted
fresh raspberries
chopped pistachios

Instructions

Prepare the pistachio pastry cream.

Place the pistachios into the bowl of a food processor. Add powdered sugar and salt and process for about 5 minutes until it gets into a thick paste.
Gradually incorporate ⅔ cup (160ml) and process to combine.
In a medium bowl mix the egg yolks with sugar and salt. Add cornstarch and flour and mix to combine. Gradually add the pistachio milk mixture over the egg yolk mixture and whisk to combine. Set aside while you heat the rest of the milk.
In a medium-sized saucepan bring the rest of the milk (1 ⅓ cup -320ml) to a boil.
Remove from heat and gradually add some hot milk over the egg yolk mixture. Pour it over the remaining hot milk, whisking the whole time.
Place it over medium heat and cook, stirring constantly until the mixture thickens, for about 3 minutes. Remove from heat and stir in vanilla extract and almond extract.
Place plastic wrap directly on the surface of the pudding and let it cool completely.

Prepare the raspberry jam filling.

In a saucepan bring to a boil all the ingredients and let them simmer at low heat for 7-8 minutes.
Remove from the stove and let cool completely.

Prepare the choux pastry.

Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon or spatula until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon, spatula or mixer. It will result in a smooth, homogenous batter that still holds its shape.
Fit a pastry bag with a large ½ inch (1cm) star tip and pipe the dough into 2 ¾-inch (7cm) strips on a parchment paper lined baking sheet.
Bake for 30-35 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.

Assemble the mini eclairs

When cooled, use the skewer to make small holes on the bottom of the eclair shell.
Fill each eclair with the pistachio pastry cream.
Repeat with the raspberry jam.
Melt the white chocolate over a bain-marie.
Using a spoon, sprinkle the chocolate all over the eclairs, then decorate with fresh raspberry halves and pistachios. Enjoy!

Video

Nutrition

The post Pistachio Raspberry Mini Eclairs appeared first on Home Cooking Adventure.

Berry Cream Cheese Mousse Cake

Ella - Home Cooking Adventure — Wed, 31 May 2023 06:32:33 +0000

Experience the pure pleasure of our Berry Cream Cheese Mousse Cake, a delectable masterpiece that delights your taste buds with layers of incredible flavors and textures. This heavenly dessert starts with a soft and light berry sponge cake base, creating a delicate foundation that perfectly complements the rich and creamy layers on top.

The centerpiece of this cake is the luxurious berry cream cheese mousse, a velvety blend of smooth cream cheese and ripe, juicy berries. The mousse effortlessly melts in your mouth, delivering a burst of fruity goodness with every heavenly bite. The cream cheese lends a subtle tanginess that harmonizes with the natural sweetness of the berries, creating a balanced and decadent sensation.

To make it even more visually and tastefully appealing, our Berry Cream Cheese Mousse Cake is beautifully decorated with an enchanting arrangement of fresh berries. You’ll find juicy strawberries, tempting blueberries, and vibrant raspberries. This creates a delightful explosion of flavor and a vibrant burst of colors. Each berry complements the other, creating a harmonious blend of flavors that perfectly complements the creamy mousse and sponge cake.

Every slice of this indulgent creation is a symphony of flavors and textures. The soft and moist berry sponge cake provides a delicate base. The berry cream cheese mousse brings a smooth and rich texture that delights your taste buds. The fresh berries add a refreshing and tangy touch that completes the experience, providing a burst of juiciness with every forkful.

How to make Berry Cream Cheese Mousse Cake

Prepare the berry sponge cake by preheating the oven to 340F (170C) and greasing an 8-inch (20 cm) pan with parchment paper. Separate the egg whites from the yolks. In a medium bowl, mix the yolks, sugar, and vanilla extract until creamy. Gradually add oil and water. Add baking powder and flour to the yolk mixture.

In a separate large bowl, mix egg whites with salt until foamy, then gradually add sugar. Fold the whipped whites into the yolk mixture and gently fold in the fresh berries. Pour the batter into the pan and bake for 35-40 minutes. Let it cool and remove from the pan.

Meanwhile, prepare the berry sauce by boiling strawberries, raspberries, blueberries, sugar, and lemon juice until thickens. Reserve 4 tablespoons of sauce.

Prepare the berry cream cheese mousse by dissolving gelatin and mixing it with the remaining berry sauce. In a separate bowl, mix cream cheese, powdered sugar, and the gelatin berry mixture. Whip the cream and fold it into the cream cheese mixture.

Assemble the cake by inverting the cake onto a platter, spread reserved sauce on top, and pour the berry cream cheese mousse over it. Refrigerate for at least 4-6 hours. Decorate with fresh berries and dust with powdered sugar.

Whether you’re celebrating a special occasion or simply craving a luxurious treat, our Berry Cream Cheese Mousse Cake is a true delight that promises to captivate your senses and leave you longing for more. It’s the perfect combination of fruity sweetness, creamy richness, and visual elegance, making it a show-stopping centerpiece for any dessert table.

Hope you will try this amazing dessert, and if you do, make sure to share the photos with me on Instagram. Enjoy!

Other cake recipes you may like to try

Indulge in the ultimate chocolate lover’s delight with our Chocolate Strawberry Cream Cheese Mousse Cake. This exquisite creation combines the rich, decadent flavors of chocolate with the fresh strawberries and the creamy cream cheese mousse.

Experience a refreshing burst of flavors with our No-bake Berry Yogurt Mousse Cake. This delightful creation combines the tangy goodness of yogurt with the natural sweetness of mixed berries. With its light and creamy texture, it’s the perfect treat to satisfy your cravings without turning on the oven.

Feast your eyes and taste buds on our stunning No-Bake Ombre Berry Cheesecake. This showstopper dessert boasts layers of creamy cheesecake infused with berries. The delightful ombre effect will leave you in awe. With its velvety smoothness and vibrant flavors, it’s a true celebration of summer indulgence.

Berry Cream Cheese Mousse Cake

Course Dessert

Cuisine American

Keyword berry cake, cream cheese mousse, mousse cake, summer

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 365kcal

Ingredients

Berry Sponge Cake

2 eggs , separated
1/2 cup (100g) sugar , divided
1/2 tsp (3g) vanilla extract
3 tbsp (45ml) vegetable oil
3 tbsp (45ml) water
¾ cup + 1tbsp (110g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
9 oz (250g) mixed berries (strawberries, blueberries and raspberries)
2 tbsp (20g) all-purpose flour , for tossing

Berry Sauce

10 oz (300g) fresh or frozen mixed berries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice

Berry Cream Cheese Mousse Cake

1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
9 oz (250g) cream cheese
1/4 cup (30g) powdered sugar
1 cup (240ml) whipping cream

For Decoration

fresh mixed berries
powdered sugar

Instructions

Prepare the berry sponge cake.

Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored.
Gradually mix in oil and then add the water.
Incorporate the baking powder and flour into the yolk mixture and set aside.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
Continue mixing until soft peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Place the mixed berries into a bowl and toss with 2 tablespoons of flour.
Gently fold the berries into the batter.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Meanwhile, prepare the berry sauce.

Place chopped strawberries, raspberries and blueberries, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 10 minutes until thickens. Remove from heat and set aside to cool.
Reserve 4 tablespoons (60g) of berry sauce for assembling.

Prepare the berry cream cheese mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and pour over the remaining berry sauce. Mix to combine.
In a large bowl mix cream cheese with powdered sugar. Add berry gelatin mixture and mix to combine.
In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold into cream cheese and berry mixture.

Assemble the cake.

Invert the cake onto a serving platter.
Spread the reserved 4 tablespoons of berry sauce evenly over the cake.
Place a cake ring around the cake. Line an acetate sheet around the cake and pour the berry cream cheese mousse over the cake. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh raspberries, blueberries and strawberry halves. Dust with powdered sugar. Enjoy!

Video

Nutrition

The post Berry Cream Cheese Mousse Cake appeared first on Home Cooking Adventure.