In the realm of delectable desserts and refreshing beverages, the raspberry torte martini stands as a culinary masterpiece that tantalizes the taste buds and elevates any gathering. With its vibrant crimson hue and exquisite flavors, this cocktail is a harmonious blend of sweet, tart, and creamy notes, paying homage to the classic raspberry torte dessert. Whether you seek an impressive signature drink for a special occasion or a delightful treat to indulge in, the raspberry torte martini is a captivating choice that promises to leave a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY MARTINI
Make and share this Raspberry Martini recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 7m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put the raspberries in the bottom of a cocktail shaker; muddle.
- Add the vodka and creme de framboise.
- Shake and strain into a cocktail glass.
- Garnish with raspberries.
Nutrition Facts : Calories 125.5, Fat 0.1, Sodium 0.7, Carbohydrate 2.3, Fiber 1.2, Sugar 0.8, Protein 0.2
LIMONCELLO RASPBERRY TORTE
Provided by Claire Robinson
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
- When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.
FLUFFY RASPBERRY TORTE
"Relatives at our reunion were quick to request the recipe when I brought this torte that's chock-full of fresh berries," recalls Dorothy Meyer of Markesan, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. , In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. , Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 398 calories, Fat 21g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 197mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.
RASPBERRY SEMIFREDDO TORTE
Categories Milk/Cream Food Processor Mixer Berry Fruit Dessert Bake Kid-Friendly Raspberry Almond Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Make crust:
- Break shortbread into pieces and pulse pieces with nuts in a food processor until finely ground.
- Press firmly over bottom and 1 1/4 inches up side of a 24-centimeter springform pan. Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
- Make filling:
- Beat eggs, 1/2 cup sugar, and a pinch of salt in a metal bowl with a handheld electric mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat custard until an instant-read thermometer registers 140°F, about 5 minutes. Continue beating over heat 3 minutes more. Remove bowl from heat and chill custard until cool, about 10 minutes.
- Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds. Fold strained raspberries into cooled custard.
- Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
- Spoon filling into crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. (Filling will be firm but not frozen solid.)
- Run a thin knife around edge of torte and remove side of pan.
RASPBERRY LADY MARTINI
Inspired by the Church Lady Martini. No vodka, so I guess it technically isn't a martini. I used the measures listed below for a small, delicious serving and all the flavors came through.
Provided by JamieFR
Categories Drinks Recipes Cocktail Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Combine amaretto liqueur, coffee-flavored liqueur, raspberry-flavored liqueur, and ice cubes in a cocktail shaker. Cover, shake, and pour into a cocktail glass. Garnish with raspberries.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 39.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 36.5 g
RASPBERRY MARTINI
I discovered Rose's Cocktail infusion. Blue Raspberry Mix. Servings are depended on the size of the martini glasses.
Provided by Rita1652
Categories Beverages
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- In a shaker shake all ingredients till well chilled.
- Strain into chilled martini glasses.
- Garnish with a fresh raspberry.
- Cheers!
CHOCOLATE RASPBERRY MERINGUE TART
Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
- Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
- Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
- Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
- In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
- Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
- Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
- Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
- Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
- Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
- Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
- Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
RASPBERRY LEMONADE MARTINI
A sweet martini that tastes like summer. Shake it up and grab a lounge chair!
Provided by cjm378
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice; pour in the raspberry-flavored vodka, lemon-flavored vodka, simple syrup, lemon juice, and raspberry-flavored liqueur. Cover shaker, shake, and strain drink into a martini glass.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 22.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 2.4 g
RASPBERRY-FILLED MERINGUE TORTE
My family always asks for this impressive sweet during the holidays. I've relied on this light meringue recipe for as long as I can remember-it's a surefire success each and every time I serve it. -Rosemarie Cook of Haliburton, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Line baking sheets with parchment and trace five 7-1/2-in. circles on paper; set aside., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coconut and cornstarch; fold into meringue., Spread meringue evenly over each circle on prepared pans. Bake at 300° for 30 minutes or until firm and lightly golden. Cool for 5 minutes. Gently remove meringues from baking sheets to wire racks to cool completely., Meanwhile, drain raspberries, reserving juice. Set the berries aside. Add enough water to juice to measure 2 cups. In a small saucepan, combine cornstarch and sugar; stir in the raspberry liquid until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in the sweetened raspberries. , To assemble, place one meringue on a serving plate; top with 2/3 cup whipped topping and 3/4 cup raspberry filling. Repeat 3 times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife.
Nutrition Facts : Calories 332 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.
Tips:
- Use fresh raspberries for the best flavor.
- If you don't have raspberry vodka, you can use vanilla vodka or gin.
- You can also use frozen raspberries, but be sure to thaw them before using.
- For a sweeter martini, add a little simple syrup or honey.
- Garnish the martini with a fresh raspberry or a twist of lemon.
Conclusion:
The Raspberry Torte Martini is a delicious and refreshing cocktail that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its sweet and tart flavor, this martini is sure to please everyone. So next time you are looking for a special cocktail to enjoy, give the Raspberry Torte Martini a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #5-ingredients-or-less #beverages #fruit #easy #cocktails #freezer #berries #raspberries #equipment #number-of-servings #presentation #served-cold
You'll also love