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Raspberry Tiramisu #EasterSweetsWeek

Fresh berries, biscuits, and cream layered together make this French-inspired Raspberry Tiramisu recipe an instant classic sure to please!

glass bowl of raspberries, biscuits, and cream on a counter

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

My good friend and photographer Fanette is French… and with her comes a lifetime worth of food experiences that I’ve never even imagined.

French cuisine and baking is one avenue which I have never explored and the benefit of having a French friend who is also a foodie means she bakes and I eat!

This recipe is a part of #EasterSweetsWeek!
Make sure to scroll down after the recipe to ENTER TO WIN
some great prizes from our sponsors! 

bowl of whipped cream on a counter with eggs and raspberries

I asked if Fanette help out with a recipe for #EasterSweetsWeek and she jumped at the chance to make something from her childhood.

Fanette has fond memories of her grandmother in France making a delicious dessert made of raspberries and cream and wanted to make that for today.

pink bowl of fresh raspberries on a counter

Unfortunately, recipes in France often call for ingredients only found in France… not America.

So, Fanette decided on this recipe for Raspberry Tiramisu inspired by what her grandmother in France made for her as a child.

raspberry tiramisu

Fanette’s Raspberry Tiramisu is a simple, layered dessert that is nothing short of spectacular in flavor.  Trust me, I had about three servings the first time she served it to me and then took home two more for leftovers.

The first layer is fresh berries that have been mashed until juicy.  Dipped in the berries and juice are traditional French boudoirs biscuits… or as we call them in America, Lady Fingers.

raspberry tiramisu

Once the lady fingers are soaked in berry, they line the bottom of the serving dish and are immediately topped with more fresh berries.   Following the berries is a cream mixture that may surprise you.

The cream mixture is made from not only heavy cream, but eggs and mascarpone cheese! For American’s this mixture may seem strange, but to those in France it’s a traditional cream mixture used in many desserts.

raspberry tiramisu

Let me tell you – we’re missing out here in America because this Raspberry Tiramisu is AMAZING.

The tart berries, the crunch and sweetness of the biscuits paired with the creamy, smooth, rich cream is pure perfection.  I can see why Fanette loved when her grandmother made desserts with this cream and berries and why it’s still a favorite today.

raspberry tiramisu

So, thank you to Fanette for being inspired by her family to make this for us today.

I am incredibly thankful to have a friend who loves to share her culture and her recipes with me.

spoonful of raspberry tiramisu

Raspberry Tiramisu

Raspberry Tiramisu

Ingredients

  •  2 eggs, large
  • 70g granulated sugar
  • 250 g of mascarpone cheese
  • 20cl heavy cream
  • 1tsp vanilla extract
  • 10 boudoirs biscuits
  • 200 g fresh raspberries, divided

Instructions

  1. Separate the yolks and egg whites.
  2. Mix the egg yolks, vanilla and sugar with a whisk until it's light and airy, then add in the mascarpone until you have a homogeneous mix.
  3. Whip the heavy cream to firm peaks.
  4. In another bowl, beat the egg whites to firm peaks.
  5. Fold the whipped cream into the beaten egg whites.
  6. Fold the mascarpone, sugar and yolk mix into the cream and egg whites gently until combined.
  7. Separate berries evenly into two bowls.  In one bowl, gently mash the berries until the juice begins to settle in the bowl.
  8. Dunk the boudoirs biscuits into the mashed berries then line them at the bottom of small individual serving glasses.
  9. Next cover with a layer fresh raspberries then a layer of the mascarpone cream mix.
  10. Repeat steps 7 & 8.
  11. Refrigerate for a 3-4 hours or until ready to serve.

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

#EasterSweetsWeek Logo

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

 

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

 

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Overnight Oats: Simple to make, these overnight oats are a healthy, delicious breakfast for any woman on the go! | The JavaCupcake Blog

Overnight Oatmeal in a Jar

Simple to make, this overnight oatmeal in a jar is a healthy, delicious breakfast that is easily customized for any taste for the busy woman who wants to fuel her body for a fantastically productive day!
Overnight Oatmeal in a Jar: Simple to make, these overnight oats are a healthy, delicious breakfast for any woman on the go! | The JavaCupcake Blog

In my quest to live a healthier life in 2018, I enlisted the help of a health coach, Eleanor Duelley of Simple.Healthy.Well.   Eleanor is a military wife as well as a mom and entrepreneur so I instantly felt a connection with her.

The first thing Eleanor taught me was to change what I was eating for breakfast.  Starting my day with a high protein, low-sugar meal will set my body up for a day of success including more energy and feeling less hungry.

Overnight Oatmeal in a Jar: Simple to make, these overnight oats are a healthy, delicious breakfast for any woman on the go! | The JavaCupcake Blog

So that’s exactly what I did.

Instead of eating greek yogurt or cereal packed full of sugar, I switched to overnight oatmeal in a jar packed full of protein.

At first, I wasn’t sure if I would be able to stick to making myself a breakfast every morning, but to be honest it’s been extremely easy to do for myself.  This overnight oatmeal in a jar is make-ahead so there are no excuses when it comes to breakfast.

Just grab it from the refrigerator and enjoy!

Overnight Oatmeal in a Jar: Simple to make, these overnight oats are a healthy, delicious breakfast for any woman on the go! | The JavaCupcake Blog

After only a week, I noticed a difference.  A huge difference actually.  Instead of being hungry every 60-90 minutes, I was now going 2 1/2-3 hours before I needed to eat again.

I wasn’t feeling that crash and burn mid-day from eating sugar first thing in the morning anymore.  I can’t tell what a huge difference just eating the right thing for breakfast has done for my day!

Overnight Oatmeal in a Jar: Simple to make, these overnight oats are a healthy, delicious breakfast for any woman on the go! | The JavaCupcake Blog

Some other things I like to add to my overnight oatmeal in a jar include:

  • 2 Tbsp all-natural peanut butter (I use Jif)
  • Banana slices
  • Cinnamon & nutmeg
  • Kiwi – helps the body oxidize fat during moderate-intensity exercise
  • Nuts (I don’t add these because I’m allergic, however they’re full of protein and great for you!)
  • Pumpkin seeds
  • Dark chocolate – In moderation, a few pieces of chocolate can be a great addition to overnight oats
  • Peaches – perfect addition to your overnight oats in summer
  • Figs (my new favorite fruit!)
  • Hemp seeds – rich in amino acids and help build muscle
  • Raw coconut – helps lower cholesterol
  • Persimmons – rich in vitamins A and C and high in fiber

Overnight Oatmeal in a Jar: Simple to make, these overnight oats are a healthy, delicious breakfast for any woman on the go! | The JavaCupcake Blog

The point is, oatmeal doesn’t have to be boring! With so many options to mix in to overnight oats, there’s no reason not to make it perfect for you.

Pick your favorite things and make sure to start your day fabulously happy with this overnight oatmeal in a jar – the food you fuel your body!

Photography by: Frenchly Photographly

Overnight Oatmeal in a Jar

Overnight Oatmeal in a Jar

Yield: 1 serving
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1/2 cup oats
  • 1 Tbsp chia seeds
  • 2/3 cup milk (I used almond/cashew protein milk)
  • 1 Tbsp honey
  • berries

Instructions

  1. In a small jar with a lid, mix together oats, chia seeds, milk and honey.
  2. Put lid on the jar and place in refrigerator overnight.
  3. When ready to eat, remove the lid and top with berries.

 

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

Four Berry Pie

Raspberries, blueberries, strawberries and blackberries make this Four Berry Pie a delightfully delicious dessert for your next family dinner!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

I was provided with product from OXO, however the recipe and thoughts are all my own. 

With Summer quickly approaching, berries are becoming less expensive at the grocery store enticing me to buy them! When OXO offered me a 14 Piece Glass Bake, Serve & Store Set, I knew I had to use the Glass Bakeware pie plate to make a Four Berry Pie!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.comBoth the Glass Bakeware and the SNAP Glass Food Storage are made of thermal shock resistant borosilicate glass, which means the Bakeware can go from freezer to oven or microwave without cracking – both lines can withstand up to 250 degrees Fahrenheit of temperature change!

So I can prep the berries in the baking dish, pop the lid on, and freeze until I’m ready to bake the pie!  Easy and convenient!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

If you prep too many berries to fit into your pie plate… no worries!  Just pop the extra into a SNAP Glass Food Storage container with lid and store in the fridge!

These containers are stackable and nestable so they take up less room in the fridge and while storing!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

So let me tell you about this pie.  It’s TO DIE FOR.

Typically, I don’t eat more than one of whatever it is I bake.  Since I bake so often, I don’t always need to eat an entire cake or a dozen cupcakes… just one is fine.

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

But this Four Berry Pie was different.  After I served a slice of it to my family, I hoarded the rest for myself!  Yeah.  It was THAT good!

I’m not kidding either.  I ate half a pie all by myself!

Not in one sitting though.  Over the course of 4 days I ate half a pie.  Breakfast.  Lunch. Snack, Dessert.  It didn’t matter what time of the day it was, I was going to enjoy this pie!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

The berry flavor is sweet and tart without being over powering.   The sugar on the crust creates a crispy top that is the perfect contrast to the soft berries.

Get your own  14 Piece Glass Bake, Serve & Store Set and make this Pure Pie Perfection!

Happy Baking!

Four Berry Pie

Four Berry Pie

Four Berry Pie Recipe Type : Dessert Cuisine: American Author: JavaCupcake Prep time: 60 mins Cook time: 55 mins Total time: 1 hour 55 mins Serves: 1 pie

Ingredients

  • Crust
  • 1 cup unsalted butter, diced and chilled
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3-5 tablespoons ice water
  • 1 egg + 1 Tbsp milk, whisked
  • 1/2 cup Sugar in the Raw
  • OXO 9" glass pie plate
  • Filling
  • 6-7 cups of mixed berries (I used strawberries, blueberries, raspberries, and blackberries)
  • 1 lemon, zested and juiced
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1/8 tsp salt

Instructions

  1. Crust
  2. Preheat oven to 400F and place rack in the center.
  3. Cut the butter into cubes and freeze for 20 minutes.
  4. Fill a 1 cup measuring cup with ice water and chill for 20 minutes.
  5. Once the butter and water are ice cold, get out your food processor. Pulse together the flour and salt in the food processor.
  6. Add the cold butter cube and process together until it resembles a course meal and no large chunks of butter remain.
  7. Spoon 3 Tbsp of water into the dough and mix until combined. Add 1-2 Tbsp more if the dough is too dry. Mix after each additional Tbsp. The dough will not come together as a complete ball, but you should be able to tell if it is crumbly or wet.
  8. Turn the dough out onto a floured surface and press into a ball. Divide the dough into two parts.
  9. Roll each piece of dough into a circle at about 12" wide (for a 9in" pie).
  10. Gently transfer one crust onto the OXO 9" glass pie plate and press into the sides.
  11. Filling
  12. In a large bowl, combine the 6-7 cups of mixed berries with the zest of of a lemon and the juice of half of the lemon.
  13. Sprinkle the flour, cinnamon, and salt over the fruit and toss to coat.
  14. Pour the filling into the crust.
  15. Crust
  16. Cut a few of your favorite shapes out of the second crust and set aside the cut-outs.
  17. Carefully place the crust over the berries, completely covering the entire pie plate.
  18. Trim the excess crust off the sides then crimp the edges together.
  19. Place the cut-out crust pieces on top.
  20. Brush the egg/milk mixture over the top of the crust making sure not to leave any puddles of egg.
  21. Sprinkle generously the entire crust of the pie with Sugar in the Raw.
  22. Chill the pie in the freezer for 20 minutes before baking.
  23. Bake
  24. Place the pie on a baking sheet and bake for 50-60 minutes. You'll know the pie is done with the filling is bubbling and the crust is a rich golden brown.
  25. NOTE: If the edges start to get too dark before the center, cover the edges with foil to prevent burning.
  26. Allow the pie to cool to room temperature to allow the filling to set before cutting.
  27. Serve with a scoop of vanilla ice cream!

Notes

Pie Crust Originally from Crazy for Crust.

 

Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com

Coconut Cream Eton Mess with Mixed Berries

Why, hello there, Java Cupcake readers! It’s been some time since we have hung out and I can’t wait to catch up with all of you. For those of you that don’t know me, my name is Meg and I have shared recipes and tutorials every week on Beard & Bonnet for almost 3 years now. I’m a fun-loving Libra that is married to my best friend, mama to 2 pretty rad kids and though I’m a Southern girl at heart, we all call California home. Our life gets a bit messy, but it’s always tasty! (Why does this sound like a dating profile?) Alright, let’s talk sweet treats…

Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com
When you saw the title of this recipe did you ask yourself what the heck is Eton Mess? Did you Google it? It’s ok, I had to, too. Go ahead, I’ll wait right here if you want to look into it real quick….

Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com
According to Wikipedia, Eton Mess is an old school, 19th-century English dessert that combines whipped cream with luscious berries and meringue cookie crumbles! Drooling yet? I have been whipping up versions of Eton Mess since I was a little girl, although back then I didn’t know it was an actual dish that other people ate and I had no idea what a meringue was. I just crumbled chocolate chip cookies on top of whipped cream and crushed berries because it’s a delicious combo!

Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com

Like many of you, I am one busy mama that is always looking for fast and easy treats for my family that don’t require a huge time commitment and Eton Mess fits the bill every single time.

In honor of Valentine’s Day and my hubby’s love for coconut, I whipped up this Coconut Cream Eton Mess with Mixed Berries to share here today. It’s the perfect representation of who we are as a family – definitely a little messy, just the right amount of sweet and a zest for life that can’t be stopped!

This decadent treat comes together in less than 15 minutes and is sure to blow your Valentine’s mind! Don’t worry though if you aren’t a coconut fan, simply substitute with regular whipped cream. I promise you are going to love this sweet treat either way!
Coconut Cream Eton Mess with Mixed Berries by Beard & Bonnet for JavaCupcake.com

Coconut Cream Eton Mess with Mixed Berries

Coconut Cream Eton Mess with Mixed Berries

Yield: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Use this recipe as a template for an infinite amount of Eton Mess possibilities! Swap up the whipped coconut cream for yogurt or whipped cream, use a different type of fruit or even swap out the cookies you crumble on top. The sky is the limit!

Ingredients

For the berries

  • 1 1/2 cups chopped strawberries
  • 1 cup raspberries
  • 2 tablespoons pomegranate juice

For the coconut cream

  • 2 (15-ounce) cans coconut cream, chilled overnight *see note
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 (15-ounce) cans coconut cream, chilled overnight *see note
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

To assemble

  1. -6 meringue cookies, I buy mine from a local bakery, but grocery stores should have them too
  2. batch berries
  3. batch whipped coconut cream
  4. /2 cup Meyer lemon curd,or store bought
  5. fresh berries, optional garnish
  6. pomegranate arils, optional garnish

Macerate the berries

  1. In a mixing bowl combine the chopped strawberries, raspberries, and pomegranate juice. Mash the berries with a potato masher until they are broken down and everything is combined. Set aside to marinate.

Whip the coconut cream

  1. Scoop the chilled coconut cream into the bowl of a stand mixer with the whisk attachment. Whip at medium-high speed for 1-2 minutes until stiff peaks have formed. Add the maple syrup and vanilla and whip at high speed until completely combined.
  2. Gently fold 3/4 of the berry mixture into the whipped coconut cream.

Assemble the Eton Mess

  1. In 4 glasses or bowls spoon even layers of the whipped coconut cream only-del replaceWithoutSep" id="96" data-gr-id="96">mixture, then macerated berries and a drizzle of lemon curd. Crush meringue cookies and sprinkle the cookies on top of the layers then repeat the process of layering and sprinkling until the glasses are filled. Top with fresh berries and more meringue cookie crumbles. Serve immediately.

Notes

If you can't find cans of coconut cream at your grocery you can use full fat coconut milk instead. Just follow the instructions in this tutorial.

It’s been amazing to share a little bit of our life here with you today! I hope we can keep in touch and that I hear from you soon!!

See what’s happening at our table: Beard & Bonnet http://www.beardandbonnet.com
Hang with us on Facebook: https://www.facebook.com/beardandbonnet/
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Get daily grams on IG: https://www.instagram.com/beardandbonnet/
Love to Tweet? We do too: https://twitter.com/BeardandBonnet

Xoxo, Meg

Plum Raspberry Galette | JavaCupcake.com

Plum Raspberry Galette

Buttery, flaky free-form crust filled with fresh plums and raspberries makes this Plum Raspberry Galette the perfect dessert to take you into Fall!

Plum-Raspberry-Galette-53wm2I’ve been seeing gorgeous photos of galettes all over the internet this summer and I had no idea what they were or why they were so popular.  So I did a little research and discovered that a galette is like a pie, but it’s made without a pan to bake it in.  It’s made with a free-form crust baked on a flat sheet filled with any fruit of your choice.

I filled mine with plums.

Plum Raspberry Galette | JavaCupcake.com

Plums I picked myself from my friends plum tree in her backyard.  German plums.  So good just on their own but I knew they’d be perfect in this galette.

I wanted to include a bit of sweetness and color and decided on these fresh, local raspberries.

Plum Raspberry Galette | JavaCupcake.com

I didn’t pick them myself, but they are probably the best raspberries I’ve ever had in my life.

This entire recipe took no time at all to put together.  Using the food processor was a breeze and slicing up the plums took only a few minutes.  Don’t let the 2 hour prep time fool you, most of that time is the dough chilling in the refrigerator.

Plum Raspberry Galette | JavaCupcake.com

Have you ever heard of Amarettini cookies before?  I had never seen them before I came to Germany, but they are served in cafes all over Germany with your cappuccinos and espressos.  These small, round cookies taste of caramel and nuts and I used them under the fruit to thicken the juices and protect the bottom crust from getting soggy.

Plum Raspberry Galette | JavaCupcake.com

If you can’t find these cookies, use your favorite graham cracker, biscotti or nut cookie crushed up finely then mix with the flour.

I served my Plum Raspberry Galette with a cup of my favorite coffee, but it would have been amazing with a small scoop of vanilla gelato too.  The tart plums with the sweet raspberries would be delicious with the creaminess of vanilla gelato.  I’m definitely going to have to make this again just so I can eat it that way!

Plum Raspberry Galette | JavaCupcake.com

Do you have any fruit trees in your garden?  This galette is so incredibly simple to put together that almost any fruit would pair perfectly with the flaky, buttery crust!

And let me tell you about this crust.  If you know me… you know that I HATE making pie crust.  I can never get it so it’s light, flakey and buttery.  This recipe, however, is all of those things and it’s FOOL PROOF.  The key is super cold everything and keeping it that way.  Which is why it’s made in a food processor so warm hands don’t heat up the dough.

Plum-Raspberry-Galette-109wm

From now on, I’m making my own pie crust using this recipe and I’m totally making galettes for every season!

Happy Baking!

Plum Raspberry Galette

Plum Raspberry Galette

Yield: 8
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes

Ingredients

Galette Dough

  • 5.6oz all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 4oz unsalted butter, cubed & very cold
  • 2.5oz ice water (1 large ice cube plus water to equal 2.5oz)

Filling

  • 1/2 cup Amarettini cookies
  • 1 Tbsp all-purpose flour
  • 1lb plums
  • 1 Tbsp butter, melted
  • 2 Tbsp sugar
  • 3 oz fresh raspberries

Instructions

Galette Dough

  1. Measure the ice water and set aside to get cold.
  2. In the bowl of your food processor, add the flour, granulated sugar and salt. Pulse 2-3 times until combined.
  3. Add the very cold, cubed butter and pulse again until just combined and the butter is still in chunks. DO NOT OVER PULSE OR MIX!
  4. All at once, pour in the cold ice water and turn on the processor to low. Run for 5-10 seconds or until the dough comes together. This will happen quickly, make sure not to over process.
  5. Remove the dough and pat it gently into a ball. Wrap the ball in plastic wrap then press it gently into a disc.
  6. Chill the dough for at least 1 hour or until firm all the way through.

Filling

  1. Preheat oven to 400F degrees. Line a flat baking sheet without sides with parchment paper. If you do not have a completely flat baking sheet, simply flip over the one you have so that the edges are down and the flat is up. Place the parchment paper on this side.
  2. Combine the Amaretti cookies and the flour in a food processor. Process together on high until crushed finely. Set aside.
  3. Prepare the plums by washing and completely drying them. Cut them in half and remove the pits. Cut each half into 2-3 pieces long way depending on how big they are. I used smaller plums so most of them were only cut in half.
  4. On a floured surface, roll the dough out to a 15in circle. Don't worry if the edges crack a little, these are meant to look rustic.
  5. Fold the dough in half then in half again so it's a triangle. Carefully move the dough to the prepared baking sheet and unfold it.
  6. Spread the crushed Amaretti in the center of the dough leaving a 2in edge on the outside clear.
  7. Plum Raspberry Galette | JavaCupcake.com
  8. Arrange the plums in over the crushed Amaretti in concentric circles, overlapping slightly.
  9. Fold the edges of the dough over onto the plus, pleating the dough as you go.
  10. Brush melted butter over the top of dough and sprinkle the sugar & any extra crushed amaretti you have over the top of the entire galette.
  11. Bake for 30 minutes on the center rack.
  12. Add the raspberries to the center of the galette. I pressed a few under the crust edges and into the plums, but that is optional. Bake for 15-20 more minutes or until the crust is a rich golden brown and the berries are cooked through. NOTE: If the bottom is getting too brown, move the pan to the top rack for the last 15-20 minutes.
  13. Remove from the pan to a wire rack to cool about 10 minutes before serving. Best if served warm and eaten the same day.
  14. Plum Raspberry Galette | JavaCupcake.com

Notes

Dough & filling recipe originally from Fine Cooking.

 

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

Fresh Raspberry Peach Cobbler

Fresh peaches and raspberries seasoned with cinnamon, sugar and nutmeg covered in a simple batter baked then topped with vanilla ice cream make this Fresh Raspberry Peach Cobbler the perfect summer dessert!

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

I have spent the last four 4th of July’s in Germany celebrating with the Americans here on the military base.  This year, I decided to invite my ex-pat friend and his fiance who is German along with his daughter who is also German to our home to experience a traditional Independence Day celebration!

We served bbq chicken, brats, hot dogs with all the trimmings, taco dip, veggie tray, broccoli salad, baked beans and all kinds of American soda, chips and munchies!  For dessert, I wanted to make something traditionally American and in season, but something that would be easy to whip up the day before the party.I decided on this Fresh Raspberry Peach Cobbler! My German friends went crazy over it!  I mean really, you can’t go wrong with fresh berries baked with sugar and spices can you?

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

This cobbler starts with melted butter in the bottom of the pan.  Strange, yes?  But effective… absolutely!  On top of the butter the batter is poured evenly, but without mixing it all together. Finally the fresh peaches, sliced with or without the skins, and fresh raspberries are spooned over the top of everything.  Again, yes it’s strange but it the end the batter bakes up into the berries and you’re left with this amazing cobbler!

I paired the Fresh Raspberry Peach Cobbler with a dollop of vanilla bean ice cream.  The creaminess of the ice cream with the sweet tartness of the fruit is a delightful combination!

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

So simple.  So delicious.  So perfect for an Independence Day celebration!

Happy Baking!

Fresh Raspberry Peach Cobbler

Fresh Raspberry Peach Cobbler

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

Bottom of the Pan

  • 12Tbsp unsalted butter, melted

Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2/3 cup heavy cream
  • 1/2 cup milk

Fruit

  • 6 large peaches, sliced (skins on or off - your preference)
  • 3-4 cups fresh raspberries
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp almond extract
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 F degrees and lightly spray a 9x13 baking dish with cooking spray.
  2. In a large bowl, combine the sliced peaches, sugars, cinnamon, nutmeg, and extracts. Fold with a spatula until well combined. Add the raspberries and gently fold to combine and coat with juices being careful not to smash the berries.
  3. In another large bowl, whisk together the flour, sugar, baking powder and salt. Add the eggs, cream and milk and whisk until smooth.
  4. Melt the butter and pour it into the bottom of the prepared pan.
  5. Pour the batter over the butter. DO NOT MIX together, simply pour the batter over the top and let the butter seep up into the batter.
  6. Gently scoop the fruit mixture evenly over the batter. Again, DO NOT MIX TOGETHER.
  7. Bake for 45-60 minutes or until top is golden brown.
  8. Allow to cool for 30 minutes before serving.
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