Food, Photography and Lifestyle Blog

Raspberry Martini (dessert)

Raspberry Martini

Raspberry Martini

Serves 8





Shortbread Cookies:

½ cup unsalted butter

5 tablespoons sugar

zest of 1 orange

1/8 vanilla bean

¼ cup all purpose flour


Lady Finger Sponge:

6 tablespoons Cornstarch

6 Tablespoons Bread Flour

1 cup egg whites

10 tablespoons sugar

½ cup egg yolks, lightly beaten


Raspberry Mousse:

¾ teaspoon powdered gelatin

2 tablespoons cold water

1 cup raspberry puree

6 tablespoons sugar

2 cups heavy cream


Raspberry Sauce:

4 Tablespoons cornstarch

1 cup Raspberry Puree

2 tablespoons sugar


Make the shortbread cookies:

Preheat oven 350 degrees. Cream butter and sugar, beat in zest, scrape seeds from vanilla bean and beat them in. stir in flour. Form desired shapes, bake in oven.  Remove from oven, sprinkle with sugar.


Lady Finger Sponge:

Sift cornstarch and flour together and set aside. Whip egg whites until peaks form. Whip in sugar, fold in the egg yolks and then the flour mix.

Preheat oven to 390 degrees and pour contents in baking pan.

Bake +- 10 minutes. . cool briefly and turn out on wire rack.


Raspberry Mousse:

Combine gelatin and water allow to soften.

Heat puree to a soft bubble, remove from heat and stir in the gelatin. Mix well and strain, allow to cool to room temp. whip cream and sugar until soft peaks form. Fold in puree.


Raspberry Sauce:

Place cornstarch in a small sauce pan and stir in the puree, forming a smooth paste. Bring to a slow simmer and add sugar. Allow to cool down. Adjust thickness by adding water.


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