Best 10 Raspberry Torte Martini Recipes

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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



Raspberry Martini image

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

1 2/3 ounces vodka
1/3 ounce framboise liqueur
10 fresh raspberries

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



Limoncello Raspberry Torte image

Provided by Claire Robinson

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

2 cups (1 pint) raspberries, divided
2 tablespoons confectioners' sugar
2 tablespoons Limoncello (Italian lemon dessert liqueur)
1 brick, 8 ounces, Neufchatel cheese, at room temperature
Shortbread cookies for serving (recommended: Walker's Shortbread Triangles)

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



Fluffy Raspberry Torte image

"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

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
1 package (16 ounces) miniature marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
4 cups fresh raspberries
1/2 cup chopped pecans

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



Raspberry Semifreddo Torte image

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

For crust
2 (5 1/3 ounce) boxes shortbread
1/2 cup natural almonds, toasted and cooled
For filling
2 large eggs
1/2 cup plus 1 tablespoon sugar
1 1/2 cups raspberries (6 ounces)
1 cup chilled heavy cream
Accompaniment:
Mixed-Berry Compote

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



Raspberry Lady Martini image

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

1 fluid ounce amaretto liqueur
1 fluid ounce coffee-flavored liqueur (such as Kahlua®)
1 fluid ounce raspberry-flavored liqueur (such as St. George Spirits®)
2 ice cubes, or as needed
3 fresh raspberries, or as needed

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



Raspberry Martini image

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

2 fluid ounces roses blue raspberry martini mix
2 fluid ounces smirnoff raspberry twist vodka
ice

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



Chocolate Raspberry Meringue Tart image

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

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour, plus more for rolling dough
1/3 cup/40 grams confectioners' sugar
Pinch of salt
1/2 cup/113 grams unsalted butter, cold and cubed
1 large egg, lightly beaten
2 cups/260 grams frozen (or fresh) raspberries
1/2 cup/100 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3 egg yolks
1 large egg
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
Pinch of salt
3/4 cup/20 grams freeze-dried raspberries
1 tablespoon unsweetened Dutch-processed cocoa powder
1 ounce bittersweet chocolate, coarsely chopped
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

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



Raspberry chocolate torte image

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

225g dark chocolate , 70% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
½ tsp salt
5 eggs
140g golden caster sugar
12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
4 tbsp raspberry jam
140g dark chocolate , 70% cocoa solids, chopped
100ml double cream
icing sugar and sweet vanilla cream, to serve

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



Raspberry Lemonade Martini image

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

1 cup ice, or as needed
2 fluid ounces raspberry-flavored vodka
1 fluid ounce limoncello liqueur
1 fluid ounce simple syrup
½ fluid ounce lemon juice
1 splash raspberry-flavored liqueur (such as Chambord®)

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



Raspberry-Filled Meringue Torte image

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

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1-1/2 cups sugar
1 cup sweetened shredded coconut
1/2 cup cornstarch
FILLING:
2 packages (10 ounces each) frozen sweetened raspberries
3 tablespoons cornstarch
2 tablespoons sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
10 fresh raspberries

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.

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