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Lemon Whirligigs with Raspberries

Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    10 servings


  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 cup water
  • 3 cups fresh raspberries
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 1 large egg, room temperature, lightly beaten
  • 2 tablespoons half-and-half cream
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon grated lemon zest
  • Optional: Heavy whipping cream and additional raspberries


  • In a small saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Place raspberries in an ungreased 1-1/2-qt. shallow baking dish; pour hot sauce over top. Bake, uncovered, at 400° for 10 minutes. Remove from the oven; set aside.
  • For whirligigs, combine the flour, baking powder and salt in a small bowl. Cut in shortening until crumbly. Combine egg and half-and-half; stir into crumb mixture to form a stiff dough.
  • Shape into a ball. On a lightly floured surface. roll out into a 12x6-in. rectangle. In a small bowl, combine the sugar, butter and lemon zest; spread over dough to within 1/2 in. of edges. Roll up, jelly roll style, starting with a long side. Cut into 10 slices; pat each slice slightly to flatten. Place on berry mixture.
  • Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired.
Nutrition Facts
1 serving: 206 calories, 7g fat (3g saturated fat), 29mg cholesterol, 259mg sodium, 34g carbohydrate (20g sugars, 3g fiber), 2g protein.


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  • BJ37
    Feb 25, 2018

    Have been making this for years. It is easy, so tasty, and one of our favorites. It works well with many fruits and fruit mixtures. I bake it in a pretty oval pie plate and bring it to the table to serve. The presentation elicits oohs and aahs, but when my guests taste it the praise is even greater.

  • Sarah in Portland
    Jul 4, 2010

    Delicate, wonderful flavor and texture. Something you might find at teatime at a fancy New York City hotel. Not too delicate to be my 22 year old grandson's favorite dessert!

  • Laura2009
    Jun 17, 2010

    I saw this recipe in the June/July 96 issue of TOH and thought that someday, I'd make it. Three years later, Imet my husband and I found out that he loved raspberries but I still didn't make it. I made this last night and he took some to work and told me it was the best desssert and wished he had more. I used frozen raspberries that I picked and froze a year ago. Just asgood as fresh.

  • pelusina
    Jul 22, 2008

    No comment left