Raspberry Filling

Raspberry Filling

A thick, tangy-sweet raspberry filling for cakes, pastries, and tarts.

Total 2 hr 5 min Makes 16 oz Calories 42/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This cooked raspberry filling thickens on the stovetop into a glossy, spreadable layer perfect for sandwiching between cake tiers or spooning into pastries. Fresh or frozen berries work equally well, and a touch of lemon juice brightens the natural tartness. It holds its shape when cooled, making it reliable for layered desserts.

Ingredients

  • 3 cups raspberries, fresh or frozen
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Method

  1. Combine the raspberries and sugar in a 6-quart saucepan and set over medium heat.

  2. Cook, stirring occasionally and mashing some of the berries against the side of the pan, until the raspberries release their juices and the mixture comes to a simmer, about 5 minutes.

  3. Whisk the cornstarch and water together in a small bowl until smooth.

  4. Stir the cornstarch slurry into the simmering raspberries and cook, stirring constantly, until the mixture thickens and turns glossy, about 3 minutes.

  5. Stir in the lemon juice and salt, then remove from heat.

  6. For a seedless filling, press the mixture through a fine-mesh sieve into a bowl, discarding the seeds.

  7. Let the filling cool to room temperature, then cover and refrigerate until fully chilled and set, at least 1 hour.

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    Raspberry Filling

    This cooked raspberry filling thickens on the stovetop into a glossy, spreadable layer perfect for sandwiching between cake tiers or spooning into pastries. Fresh or frozen berries work equally well, and a touch of lemon juice brightens the natural tartness. It holds its shape when cooled, making it reliable for layered desserts.

    2 hr 5 min 16 oz 42 cal

    Ingredients

    • 3 cups raspberries, fresh or frozen
    • 1/2 cup granulated sugar
    • 3 tablespoons cornstarch
    • 1/4 cup water
    • 1 tablespoon lemon juice
    • 1/8 teaspoon salt

    Method

    1. 1

      Combine the raspberries and sugar in a 6-quart saucepan and set over medium heat.

    2. 2

      Cook, stirring occasionally and mashing some of the berries against the side of the pan, until the raspberries release their juices and the mixture comes to a simmer, about 5 minutes.

    3. 3

      Whisk the cornstarch and water together in a small bowl until smooth.

    4. 4

      Stir the cornstarch slurry into the simmering raspberries and cook, stirring constantly, until the mixture thickens and turns glossy, about 3 minutes.

    5. 5

      Stir in the lemon juice and salt, then remove from heat.

    6. 6

      For a seedless filling, press the mixture through a fine-mesh sieve into a bowl, discarding the seeds.

    7. 7

      Let the filling cool to room temperature, then cover and refrigerate until fully chilled and set, at least 1 hour.