Intensely fruity raspberry filling earns its keep well beyond cakes and cupcakes. Spoon it over vanilla ice cream, panna cotta or cheesecake, swirl it through plain yogurt, or layer it with yogurt and granola for breakfast. It’s lovely with scones, crêpes, pancakes or waffles, and makes a bright counterpoint to lemon posset or chocolate mousse. Use it between the layers of a Victoria sponge, chocolate cake or lemon cake, spoon it into a trifle, or swirl it through the filling of a roulade. For a quick dessert, fold a little into softly whipped cream and serve with fresh berries or broken meringues—an instant raspberry fool or Eton Mess.

Raspberry Sauce & Cake Filling

Print Recipe

Bright, intensely fruity and pleasantly tart, this versatile raspberry sauce can be made two ways: leave it unthickened for a silky coulis, or add a little cornstarch to give it enough body for filling cakes and cupcakes.

• Yield: Makes about 300 ml or 1¼ cups. 1x

Ingredients

Scale 1x2x3x

• 340 g or 12 oz fresh or frozen raspberries
• 65 g or ⅓ cup granulated sugar
• 15 ml or 1 tbsp fresh lemon juice
• 8 g or 1 tbsp cornstarch
• 15 ml or 1 tbsp cold water

Instructions

1. Combine the raspberries, sugar and lemon juice in a small saucepan over medium heat.
2. Cook, stirring occasionally and crushing the berries gently with the back of a spoon, until the berries release their juices and the mixture comes to a simmer, about 5 minutes.
3. In a small bowl, stir together the cornstarch and cold water until smooth. Add to the raspberry mixture.
4. Cook, stirring constantly, until the mixture returns to a simmer and thickens, 1–2 minutes.
5. Remove from the heat and let cool completely. The filling will thicken further as it cools.
6. For a smooth, seedless filling, press the warm mixture through a fine-mesh sieve before cooling. For a more rustic filling, leave the seeds in.
7. Cover and refrigerate for up to 5 days.

 

Notes

For a raspberry coulis: Omit the cornstarch and water. The sauce will remain thinner and pourable. Strain it for a beautifully smooth finish.

For a cake or cupcake filling: Add the cornstarch slurry as directed. It thickens the sauce just enough to hold its place without becoming jammy.

• Author: Helen Kain