Spoons with whipped cream and raspberries
Every time I make these little spoons with whipped cream and raspberries, the kitchen looks like after a serious playtime. None comes out identical to another, but that’s part of the charm. For me, it’s the recipe I turn to when I need a quick dessert, with simple ingredients, but with an elegant and clean taste.
Quick Info
Total time: approx. 1 hour and 10 minutes (including chilling the dough)
Preparation time: 25 minutes
Baking time: 10-15 minutes per batch
Servings: 14-18 spoons, depending on shape and size
Difficulty: easy to medium
Recipe type: cold dessert, suitable for party platters or with coffee
Ingredients
For the dough:
200 g soft butter
100 g powdered sugar
1 packet vanilla sugar (approx. 8 g)
300 g flour
For the topping:
250 ml liquid cream (for whipping)
1/2 vanilla pod (just the seeds)
1 tablespoon powdered sugar
1 packet vanilla sugar
berries of your choice (raspberries are my favorite here)
Preparation method
1. Beat the soft butter with the powdered sugar and vanilla sugar for a few minutes on high speed until you have a light and airy cream. Don’t rush this step; the final texture depends on how well you work the cream.
2. Add all the flour at once and mix just until combined. Don’t overwork it, the dough should not be kneaded, just formed into a compact ball.
3. Wrap the dough in cling film and refrigerate for 30 minutes. The dough firms up and rolls out easier.
4. Preheat the oven to 180°C.
5. Roll out the dough on a surface to a thickness of 2-3 mm. For uniform results, roll it directly on a baking paper. Cut out spoon shapes. If you have special silicone molds for spoons, use them directly.
6. Carefully place the cut dough into the silicone molds. Don’t press too hard; the dough can easily break if it’s too thin.
7. Bake at 180°C for 10-15 minutes, until lightly browned at the edges. Don’t let them get too hard. Remove the spoons from the molds only after they have completely cooled – otherwise, they will break.
8. Gather the leftover dough, roll it out again, and cut out until you finish all the mixture.
9. For the topping, put the liquid cream in a cold bowl. Add the seeds from half a vanilla pod, powdered sugar, and vanilla sugar. Beat with a mixer on medium-high speed until the cream becomes firm but not stiff.
10. Fill each spoon with cream using a piping bag (or even a small spoon). On top, place fresh raspberries or another berry, according to preference.
Why I make this recipe often
I often use this recipe because it works well for festive platters or when I need a quick dessert, but with a special appearance. The dough is simple, with ingredients that are always found around the house. The taste is balanced, not too sweet, and the fresh cream and raspberries add freshness.
Tips and variations
Tips
- The butter should be soft, at room temperature, so it beats well with the sugar.
- Don’t work the dough too much after adding the flour, to avoid it becoming tough.
- The dough can be rolled out between two sheets of baking paper to prevent sticking.
- The spoons should be allowed to cool completely in their molds; otherwise, they break easily.
Substitutions
- If you don’t have a vanilla pod, you can just use vanilla sugar. The flavor won’t be as intense, but it’s sufficient.
- You can use other berries (blueberries, currants, blackberries) if you don’t have raspberries.
- Plant-based cream can be an option for those looking for a lactose-free version, but the texture and taste are different.
Variations
- For another flavor, you can add grated lemon zest to the dough.
- A version with grated chocolate on top can be made if you prefer a more intense taste.
Serving ideas
- I place them on a large platter, on colored napkins for contrast.
- They are best served cold, immediately after filling.
Frequently asked questions
1. What can I do if I don’t have silicone molds for spoons?
You can try to shape the dough by hand or use any small tart mold, but the result won’t have the classic spoon shape.
2. Can the spoons be made in advance?
Yes, the dough can be baked 1-2 days ahead. The cream and fruits are added only before serving.
3. Can the raw dough be frozen?
Yes, the dough can be kept in the freezer, well wrapped, for up to a month. Thaw it in the refrigerator before use.
4. Can I use store-bought whipped cream?
Yes, but the texture and taste are not as fresh. For a cleaner taste, I recommend whipping the cream at home.
5. Can they be made without vanilla sugar?
Yes, but the flavor will be neutral. I still recommend using at least one type of flavor: vanilla, citrus zest, or even a little almond essence.
Nutritional values
Approximately, for a complete spoon (dough + cream + fruit): 90-110 kcal, of which 60% fat (mainly from butter and cream), 35% carbohydrates, 5% protein. Raspberries add some fiber and vitamins, but most calories come from the base. Values are indicative and may vary depending on how thick the spoons are or how much cream you use.
Storage and reheating
The base (baked spoons) lasts at room temperature in an airtight container for 2-3 days. I do not recommend filling with cream until just before serving, as the cream softens quickly and the dough becomes soft. There’s no point in reheating or remaking the dessert after it has been filled – it’s meant to be consumed fresh.
Ingredients: 200g soft butter, 100g powdered sugar, 300g flour, 1 packet of vanilla sugar, GARNISH, 1/2 vanilla pod, 250ml whipped cream, 1 tablespoon sugar, berries (I only had raspberries)
