Vanilla Wafer Cookies with Zinfandel-marinated Raspberries

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Red wine and red fruit have been traditionally matched (Cabernet sauce and strawberries, with black pepper, for example), and here the peppery quality of the zinfandel goes very well with raspberries.

Use the presentation with various cooked or marinated fruits.


Vanilla Wafer Cookies

  • 2 egg whites
  • ½ cup plus 1 tablespoon sugar
  • 3 ounces (¾ stick) butter, melted
  • ½ teaspoon vanilla extract
  • ½ cup plus 1 tablespoon flour

Zinfandel-marinated Raspberries

  • cups fruity zinfandel
  • 7 tablespoons sugar
  • Three ¼-inch strips orange rind
  • Two ¼-inch strips lemon rind
  • Small pinch ground cinnamon
  • ¾ cup water
  • 4 peppercorns
  • 6 cups raspberries

To serve


Preheat the oven to 350 degrees.

To make the vanilla wafers

Whisk the egg whites and sugar together in a stainless steel bowl just until incorporated. Whisk in the melted butter, vanilla extract, and then the flour.

Line a baking sheet with parchment paper.

For each cookie, spread out approximately 1 tablespoon of the batter in a thin even circle about 4 inches in diameter, using the back of a tablespoon. You should be able to fit 6 circles on a sheet pan.

You will have more batter than you will need for 16 wafers. Make a few extra wafers, as they are fragile and can break easily.

Bake the wafers for about 5 minutes until golden brown. Check often, as they burn quickly.

When cool, remove the cookies from the pan with a thin flat metal spatula. Wrap them airtight until ready to use.

To make the raspberries

Combine the zinfandel, sugar, orange and lemon rinds, cinnamon, water, and peppercorns in a small saucepot over high heat. Bring the liquid to a boil, lower heat, and simmer for 20 minutes. Remove the liquid from the heat, cool, and strain it.

Pour the sauce over the raspberries. Let them marinate for 30 minutes.

To serve

Put a cookie on each plate, top with raspberries, a few tablespoons of the zinfandel liquid, some chantilly cream, and another wafer.