1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet)
3 Tbsp. granulated sugar, divided
1 cup heavy whipping cream
1/2 cup powdered sugar
1/4 cup cocoa
1 Tbsp. almond flavored liqueur
1 cup fresh raspberries

1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees. Unfold pastry on lightly floured surface. Roll into a 10x14 inch rectangle.
2. Cut a piece of paper into a heart 7x7 1/2 inches wide; use as a pattern to cut out 2 hearts. With remaining dough, cut out 6 small hearts. Place hearts on baking sheet. Sprinkle hearts with 2 Tbsp. of the granulated sugar. Bake 15 minutes or until puffed and golden; cool on a wire rack.
3. In a large bowl, with mixer at high speed, beat cream, powdered sugar, cocoa and liqueur until soft peaks form. Spread the mixture over one of the large hearts, leaving a 1/2 inch border.
4. Arrange 1/3 cup of the raspberries over cocoa filling. Top with remaining large heart, sugar side up. Place tart on a serving plate.
5. In a blender or food processor, place remaining raspberries and 1 Tbsp. of granulated sugar; process until smooth. Spoon sauce around edge of plate and garnish plate with small hearts.
6. For a decorative touch, before baking the pastry, with the tip of a sharp knife, score one of the large hearts, to form 1/2 inch diamonds; small hearts can also be scored.

2 1/4 cups all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
3/4 cup butter (1 1/2 sticks), softened
1 cup seedless raspberry preserves
1/3 cup powdered sugar

1. In large bowl, combine flour, sugar, baking powder, vanilla extract and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle 4-5 Tbsp. cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together.
2. Shape dough into a small ball and wrap with plastic wrap and refrigerate 1 hour or until firm enough to roll. (Or, place in freezer for 30 minutes.)
3. Preheat oven to 350 degrees. On lightly floured surface, with floured rolling pin, roll 1/3 of dough at a time to 1/8 inch thickness; keep remaining dough refrigerated.
4. With floured 3- or 4-inch heart-shaped cookie cutter, cut dough into as many hearts as possible. Place hearts 1/2 inch apart on large, ungreased cookie sheet; reserve trimmings.
5. With floured 1 1/2 inch heart shaped cookie cutter, cut out centers of one half of the hearts. Remove the centers and bake along with larger cookies, checking after 7 minutes for doneness.
6. Bake (larger) cookies 10-12 minutes until lightly browned. With spatula, remove cookies to wire racks to cool. Roll remaining trimmings together to make more cookies and bake.
7. When cookies are cool, sprinkle those with cutout centers with powdered sugar. Spread each cookie without the cutout center with 1 rounded teaspoon raspberry preserves and top with cookie with cutout center, gentle pressing cookies together to form a sandwich. Store in a tightly covered container.
8. To make open-face, jam covered cookies, place 1 teaspoon of raspberry jam on solid heart cookie and with a small spatula, pull jam out to cover until top. Outline with purchased cookie decorations or top with a small cutout heart and decorate with sugar sprinkles or more jam.

1/2 cup butter, softened
1/3 cup sugar
2 squares (1 ounce each) semisweet baking chocolate, melted and cooled
1/2 cup refrigerated and pasteurized real egg product (such as Egg Beaters)
2 tsp. raspberry liqueur, if desired
1/2 pint fresh raspberries

1. Combine butter and sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate and continue beating until well mixed. Add egg product and continue beating, scraping bowl often, until very creamy. Stir in raspberry liqueur, if using.
2. To serve, place 4 raspberries in bottom of each of 4 parfait glasses. Top with 1/4 cup chocolate mousse, 4 raspberries and 1/4 cup of chocolate mousse. Garnish with remaining raspberries. Store refrigerated. Any remaining mousse can be stored up to 2 days.

1/2 cup raspberry or raspberry-cherry preserves
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup baking cocoa
1 1/2 tsps. baking soda
1 tsp. salt
2/3 cup butter, softened
2 cups sour cream
2 eggs
1 tsp. vanilla extract

WHIPPED BERRY CREAM

1/4 cup raspberry or raspberry-cherry preserves
1 drop red food coloring, optional
1 cup whipping cream
1/4 cup powdered sugar
Fresh raspberries, optional garnish

1. For cake, preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube or Bundt pan. Melt the preserves for cake in a small saucepan over low heat; stir until smooth, then cool.
2. Place flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Stir with a whisk to blend well. Add the softened butter, sour cream, eggs, vanilla and melted preserves. Beat at medium speed 3-4 minutes or until well blended.
3. Pour batter into prepared pan and bake for 50-60 minutes or until a wooden pick inserted into center of cake comes out clean. Cool for 10 minutes on a rack, then turn out of pan and cool completely before slicing.
4. For Whipped Berry Cream, melt preserves in a small saucepan over low heat. Stir until smooth and cool slightly. Stir in red food coloring, if using.
5. Chill beaters and bowl in freezer for several minutes. When chilled, pour cream into bowl and add sugar. Begin whipping at high speed. Slowly pour in melted preserves in a steady stream and whip until stiff.
6. Store covered, in refrigerator, before serving over cake. Garnish with fresh raspberries, if desired.

1 cup sugar
1/4 cup water
4 cups frozen raspberries, thawed
1 1/2 cups fresh grapefruit juice
1 1/2 cups dry champagne
1/2 cup fresh lemon juice
1/4 cup framboise or other raspberry liqueur (can be omitted, if desired)
1 cup fresh raspberries

1. Combine 3/4 cup sugar and 3/4 cup water in a small heavy saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Refrigerate syrup until cold, about 45 minutes.
2. Puree enough frozen raspberries (about 1 cup) in a blender to yield 1/2 cup puree. Transfer puree to large bowl. Mix grapefruit juice, champagne, lemon juice and chilled syrup into raspberry puree. Pour mixture into a 13x9x2 inch metal baking pan.
3. Freeze mixture (granita) until icy at the edge of pan, about 55 minutes. Using a whisk, mix to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 40 minutes. Whisk again to distribute frozen portions evenly. Cover with plastic wrap and freeze until mixture is solid, about 3 hours (time may differ with individual freezer temperatures)
4. Meanwhile, mix remaining raspberries with remaining 1/4 cup sugar and liqueur, if using, in a medium bowel. Cover with plastic wrap and refrigerate at least 30 minutes.
5. Using fork, scrape granita down length of pan, forming ice flakes. Do this for the whole pan; leave in flakes, cover with plastic wrap and return to freezer or serve immediately. (Granita can be prepared up to 2 days ahead of time)
6. To serve, divide raspberries in liqueur among 6 wine or dessert cups or glasses. Top with scoops of granita, then garnish with fresh raspberries and serve immediately.

1/3 cup heavy cream
4 Tbsp. Sugar, divided
3/4 tsp. unflavored gelatin
1/2 cup buttermilk
1 ripe mango, peeled, pitted and pureed
1/2 cup dessert wine (such as a Riesling or Muscatel)
1 cinnamon stick

1. Stir together cream and 3 Tbsp. of sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved and then stir in buttermilk.
2. 2. Pour mixture into 2 (6-8 ounce) heart-shaped molds and chill until set.
3. 3. Meanwhile, simmer pureed mango, wine, 1 Tbsp. sugar and cinnamon over heat for 10 minutes. Let cool and remove cinnamon stick.
4. Unmold each panna cotta onto a dessert plate and top with mango sauce.