I needed to make a birthday cake for my friend's daughter's birthday and she wanted a pink cake... I found frozen raspberries at the supermarket for 50% off. The sweet-tart taste is nice, but the aroma is even nicer!If you mix the meringue, heavy cream, and raspberry sauce to about the same consistency, then it will all blend together smoothly. Recipe by Sakuraebi

I've been trying to eat less dairy, but I wanted to eat bavarois ...so I tried using soy milk cream and added raspberry juice.If you strain carefully, the bavarois will turn out smooth and beautiful. I use the leftover raspberries to top the bavarois, or I put them in something else, like salad dressings. Recipe by Maria358

Raspberry Mochi is soft, chewy, and bursting with fruity flavor! It’s filled with fluffy raspberry whipped cream and juicy raspberries, melting in your mouth with a light dusting of raspberry powder for extra flavor. Sweet, tangy, and super satisfying—easy to make and perfect for a fun treat or sharing with friends! Enjoy!

I like the combination of chocolate and raspberries. I decided to match them in a roll cake.It is easier to slice the cake after the filling cream has set completely.By adding the raspberries to the cream in two batches, you can still enjoy some chunks of raspberries. It's also OK if you want to add them in one go. Recipe by esu

Nice moist coffe cake with a raspberry cream cheese filling & strusel on top. Nice way to say goodbye to berry season.

This is inspired by Eton Mess, a British dessert of strawberries, whipped cream and crumbled meringues. Italian meringue is used to give this frozen dessert softness, while the slices of strawberry are refreshing and surprising.

I used ingredients on hand to make this easy, delicious tart.Don't make the tart crust too thin.There will be some filling left over. Don't try to pour it all in, or it will spill over when you put the cocoa meringue on top.Allow plenty of time to make it.It looks like it calls for lots of ingredients, but it's actually very easy. Recipe by ROCKANA

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land

More details athttp://www.chez-k.org/cold-items/raspberry-parfait/

This is my third Mont Blanc Shortcake recipe. When I want to make a small, savory shortcake using a mont blanc piping tip and lots of cream, I always use this cake. This time, I had some frozen raspberries in the freezer and used some cheap cream cheese.If the creme Chantilly is loose from the beginning and the cheese cream doesn't blend in, whip the cream until firm to reshape it. If the cream is loose, it falls apart easily and won't cut nicely. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta.

Had this with homemade raspberry muffins. ~(o.o)~

I bought a dome shaped cake mold, so I wanted to make a zucotto type cake. I composed a Christmas themed cake using heavy cream!Strawberries were expensive, so I used frozen raspberries instead. It was delicious with just the right amount of tartness. You can of course use strawberries instead! You can also use clementines or mandarines, or oranges.There are a lot of steps, but nothing is too difficult!This cake is not that sweet. Please add more sugar if you prefer. Recipe by Asaemon