Featured Italian Dessert Italian Sauce

A Perfect Dessert Topper – Raspberry Sauce

Italian Sauce


  • 1 package (12 oz) frozen raspberries – thawed
  • 1/3 cup sugar
  • 1 tsp cornstarch
  • ½ tsp vanilla extract


  1. Process thawed berries in food processor for about 30 seconds or until smooth.
  2. Press through a fine wire sieve into a saucepan. Press down with a spoon to get most of the juice and then discard the seeds and the pulp.
  3. Stir together the sugar and corn starch in a small bowl and then add to the pureed raspberries.
  4. Stir in the vanilla.
  5. Bring this mixture to a slow boil over medium heat, stirring often to make sure nothing is sticking to the bottom of the pot – about 3 minutes.
  6. Pour into a small bowl and chill at least 1 hour before serving.

This makes a great dessert topping. It works well over ice cream, panna cotta, cheesecake, pound cake and most chocolate desserts. It will make a plain dessert special. And sometimes I use almond extract instead of the vanilla extract. I sometimes add ½ cup of raspberry jelly to the mixture, stirring it well, just before I put it in a bowl to chill.

Buon Mangiata!

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