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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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Fresh Fruit Dessert Pizza | JavaCupcake.com

Fresh Fruit Dessert Pizza

It’s fresh fruit season and I love finding new ways to serve fruit to my family!  This Fresh Fruit Dessert Pizza is a fun, delicious way to get my kids to eat more!

Fresh Fruit Dessert Pizza | JavaCupcake.com

OXO provided the tools to make this dessert pizza, however all the opinions are my own.

When OXO asked if I wanted to be a part of their pizza campaign, I was a little unsure if my baking blog would be a good fit.   However, once I saw that the OXO Complete Grate & Slice Set was a part of the tools they were providing, I knew it would be perfect to slice fruit with and the idea for a Fresh Fruit Dessert Pizza was born!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The Fresh Fruit Dessert Pizza begins on a sugar cookie crust.  It’s topped with a sauce that is made of cream cheese, dark brown sugar and cinnamon (to die for!).  The fresh fruit could be anything, however I chose some of my favorites… kiwi, berries, and mango!

The OXO Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.

Fresh Fruit Dessert Pizza | JavaCupcake.com

I used the thin sliced, red blade to cut the kiwi and strawberries for this dessert pizza.  It cut perfectly thin and even slices!

The pizza dough/crust was baked on the OXO Non-Stick Pro Pizza Pan.  This pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.

I loved that the cookie didn’t stick at all to the pan and it actually made a perfect serving platter.  I didn’t have to transfer the cookie off the pan to serve.  It was perfect!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The sauce, as I call it, for this dessert pizza isn’t your typical cream cheese mixture.  It has added brown sugar and cinnamon to give a  richer flavor.

To be honest, I could probably eat the sauce just by itself with graham crackers or apples!  It’s so yum!

Fresh Fruit Dessert Pizza | JavaCupcake.com

The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

It’s actually big enough to help serve each slice.

Fresh Fruit Dessert Pizza | JavaCupcake.com

This Fresh Fruit Dessert Pizza is perfect for your next summer party or just as a treat for your family!

Enjoy!

Photography by Fanette Rickert Photography

Fresh Fruit Dessert Pizza

Fresh Fruit Dessert Pizza

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

Crust

  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Sauce

  • 8oz cream cheese
  • 2 cups powdered sugar
  • 1/3 cup dark brown sugar
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract

Topping

  • Fresh fruit - sliced thin
  • Kiwi
  • Strawberry
  • Mango
  • Blueberry
  • Raspberry

Tools

  • OXO Non-Stick Pro Pizza Pan
  • OXO Complete Grate & Slice Set
  • OXO 4" Pizza Wheel for Non-Stick Pans

Instructions

Crust

  1. In the bowl of your stand mixer, cream the butter until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth.
  10. Roll out dough in to a circle until it is the size of the OXO Non-Stick Pro Pizza Pan.
  11. Fold in half and gently transfer to the OXO Non-Stick Pro Pizza Pan.
  12. Poke the dough with a fork to create air holes.
  13. Bake for 6-8 minutes or until the edges just begin to brown. DO NOT OVER BAKE!
  14. Allow to cool completely.

Sauce

  1. In a bowl, combine the cream cheese, sugars, vanilla, and cinnamon.
  2. Beat together until incorporated and smooth.
  3. Scrape the sides of the bowl to ensure everything has been incorporated.
  4. Mix on medium-high for 30 seconds.

Topping

  1. Peel the kiwi. Clean the berries and dry.
  2. Using the OXO Complete Grate & Slice Set, cut the kiwi and strawberry into thin slices.
  3. Peel the mango and slice into long, thin pieces.

Assembly & Serving

  1. Spread the sauce over the top of the cookie leaving about 1/4" of the crust exposed along the edge.
  2. Get creative!! Place the fruit on top in a decorative manner!
  3. Use the OXO 4" Pizza Wheel for Non-Stick Pans to cut into pieces and serve immediately.

 

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

My Favorite Birthday Cake

Rich chocolate espresso cake filled with fresh raspberry and topped with whipped vanilla buttercream make this My Favorite Birthday Cake!  And I didn’t even have to make it!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comIt’s been at least 15 years since anyone has made me a cake for my birthday.  My mom used to make me one every year until I became an adult and then I typically made my birthday cake myself.

(Pardon the camera phone pictures… I wasn’t planning on posting this recipe!

This year, however, my husband asked if he and the kids could make me a birthday cake and I immediately answered YES.

With one caveat…

… he had to use my favorite cake recipe from my blog!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comHe said no problem and printed out the recipe from the link I gave him.   Dave has watched and helped me so many times over the lat 7-8 years in the kitchen that I knew he had the skills to bake.

What I didn’t anticipate was how delicious the cake would turn out.  In fact, it was so good that I didn’t share any of the leftovers with my family for the days after my birthday.

Nope!  That cake was all mine!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comMy Favorite Birthday Cake features a dense, rich, chocolate cake flavored with coffee and espresso.

Inside the cake is a compote made with fresh raspberries and citrus.  I could really eat that compote with a spoon… or on toast… or on ice cream… or off my fingers.

On the outside of the cake was a perfectly sweet, whipped, light and fluffy vanilla buttercream.  The secret to this buttercream is the heavy whipping cream.

I don’t make any of my frosting without heavy cream… it truly makes all the difference!

With that said… I hope you make this cake for yourself some day.  It is truly heavenly!

My Favorite Birthday Cake

Yield: 12-16
Prep Time: 10 hours
Cook Time: 23 hours
Total Time: 1 days 9 hours

Instructions

Chocolate Espresso Cake:
  1. Preheat oven to 350 F degrees. Grease and flour 2 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the prepared pans. Each pan should get half of the batter. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  7. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
Raspberry Filling
  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.
Whipped Vanilla Buttercream:
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract and pinch of salt.
  4. Add enough heavy cream until you reach your desired consistency. You're looking for light and soft but still holds its shape.
  5. Mix on high for about 3-5 minute until light and fluffy.
Assembly
  1. Place one layer of cake on a cake stand/board.  Trim the top until it is flat.
  2. Pipe a small border of frosting around the outside edge of the cake.  Fill the middle with the raspberry mixture.
  3. Trip the top of the second cake layer until flat.  Gently press it trimmed side down onto the raspberry layer.
  4. Pipe or spread the remaining frosting onto the outside edge of the cake and smooth out with a spatula.
  5. Decorate as desired.

 

Raspberry Rhubarb Pie | JavaCupcake.com

Raspberry Rhubarb Pie

I’m obsessed with Rhubarb this season.  Every time I pass it in at the market, I need to pick up at least 3 stalks of it.  This time, I made a tart, decadent, delicious Raspberry Rhubarb Pie with a lattice crust top!  To. Die. For.

Raspberry Rhubarb Pie | JavaCupcake.com

 

This pie was my first attempt at making a lattice crust top too.  I posted a snapshot of it on Instagram and someone said it looked “rustic”.  I wasn’t sure to take that as an insult or a compliment at first.  But, I think I’ll take it as a compliment.  I’m not a professional pie maker after all!

Raspberry Rhubarb Pie | JavaCupcake.com

My friend Ann Marie of the blog Farming Grace sent me a jar of raspberry rhubarb homemade jam last year and I fell in love with the flavor combination.  I had already tried strawberry rhubarb pies and jams, but the raspberry twist was new for me.  Raspberries are my all time favorite fruit and anyone that is ever at my house for breakfast will see my bowl of cereal piled high with these sweet red berries!

Raspberry Rhubarb Pie | JavaCupcake.com

 

The day I served this raspberry rhubarb pie, I had over my friend Mareile and her two kiddos to enjoy it with my family.  We topped each slice with vanilla bean ice cream which perfectly offset the tartness of the pie.

Raspberry Rhubarb Pie | JavaCupcake.com

 

The lattice crust was so super easy to make.  I think it was even easier than trying to lay an entire piece of pie dough over the top evenly.  I could adjust the pieces, move them where I needed to without worry about ruining the entire crust.  I just may be making every pie with a lattice crust from now on!

Raspberry Rhubarb Pie | JavaCupcake.com

 

This raspberry rhubarb is my new favorite summer pie.  Seriously.  It’s soooo good! I really hope you make this for your family and friends!

Happy Baking!

Raspberry Rhubarb Pie

Raspberry Rhubarb Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Ingredients

  • 1 box (2 crusts) premade pie dough
  • 4 cups rhubarb cut into 1-inch pieces
  • 2 cups fresh raspberries
  • Zest of 1 lemon
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 1/3 cup granulated sugar
  • Juice of 1/2 lemon
  • 2 Tbsb cold butter cut into small cubes
  • 1 egg + 1 Tbsp cream or milk whisked together
  • 1/4 cup Sugar in the Raw
  • 2 Tbsp granulated sugar

Instructions

  1. Preheat oven to 350F degrees.
  2. Roll out one of the pie crusts into a 9in pie plate and press up the sides. Chill until ready to use.
  3. In a large bowl, combine the cut rhubarb, raspberries, lemon zest and gently toss together. Sprinle over the sugar, flour, and cinnamon and gently toss to combine. Pour over the lemon juice and toss again. Make sure to be gentle with the raspberries so that they stay intact. Let stand for 20 minutes then toss one more time.
  4. After 20 minutes, roll out the second pie crust on a lightly floured surface and cut into 1in strips.
  5. Pour fruit filling into chilled pie dish with the crust and spread evenly. Dot the cubed butter over the top.
  6. Lay half the strips over the top using every other strip. Weave the remaining strips over and under creating a basket weave. Crimp the outside rim of the crust creating a beautiful edge.
  7. Brush the top with the egg wash then sprinkle the sugars even over the top.
  8. Cover the edges with foil and place the pie on a baking sheet.
  9. Bake for 50 minutes, remove the foil and rotate the pie. Bake another 25-40 minutes or until the crust is golden brown and the filling is bubbling.
  10. Allow the pie to cool for 20 minutes before cutting and serving.

 

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.
Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

Raspberry Mojitos

Fresh lime juice, mint and raspberries make this sweet, flavorful drink the perfect refreshment for a hot, summer day!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

My husband loves me.  Seriously.  He loves me lots.  You see, as I was making dinner this past Sunday, my husband Dave came up behind me and tapped me on the shoulder,  I turned around to see him smiling at me with a beautiful beverage in his hand.

“I thought you would like a drink.”  he said sweetly to me.  “I made it just for you because I know how much you love raspberry.” he explained.  I asked him what it was and he told me that he took his favorite drink, the mint mojito and turned it into a raspberry mojito.  His favorite drink plus my favorite fruit equals a drink full of love!

And a super delicious drink at that!

Dave started these Raspberry Mojitos by muddling mint leaves, sugar, lime juice and ice together in the bottom of a glass.  He added raspberries, rum and club soda to the glass and then topped all off with a few floating berries and a whole sprig of mint for garnish!

Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.com

Dave wanted me to make sure to mention that typically a mojito uses a simple syrup instead of just adding sugar to the glass.  But Dave says that he likes how the coarseness of the sugar helps work into the mint to get the oils out of the leaves and break them down a bit more.  I happen to think this technique is an excellent idea and really brings out the mint flavor of the leaves!

Beautiful. And simply perfect.  These raspberry mojitos were sweet, smooth and full of delicious raspberry flavor.  I really truly loved them! And of course, the man who made them for me.  I love him too.

So, if you are in need of a fruity, summertime drink, these Raspberry Mojitos are for you!

Enjoy!

Like the cupcakes you see in the pictures?  Those cupcakes were inspired by this drink! Check out my recipe for Raspberry Mojito Cupcakes

Raspberry Mojitos

Raspberry Mojitos

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

Ingredients

  • 6-8 mint leaves, stems removed
  • 2 Tbsp sugar
  • 2 Tbsp (about 1/2 shot) fresh squeezed lime juice
  • 1 cup roughly crushed ice
  • 8-10 fresh raspberries
  • 3oz (2 shots) white/clear rum (We used Bacardi)
  • 4-5oz club soda

Instructions

  1. In a glass, combine mint leaves, sugar, lime juice and crushed ice.
  2. Using the end of a wooden spoon (or a muddler), muddle (smash) the ingredients together in the bottom of the glass.
  3. Add 6-8 raspberries and gently muddle again, barely breaking up the berries.
  4. Pour in the rum and stir.
  5. Pour in the club soda to top off the drink and stir again.
  6. Garnish with 2-3 fresh raspberries and a sprig of mint on top.
  7. Serve immediately.
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