Not sure what to make for dessert this Valentine’s Day? Chef Tina Zaccardi has you covered.

In preparation for the holiday, C.H. Booth Library hosted a virtual Bake-Along event with Zaccardi on the evening of February 2.

Zaccardi — who is a prize-winning chef, owner of Tina Zaccardi Bakes, and season 4 winner of ABC’s The Great American Baking Show — taught attendees how to make Chocolate Raspberry Individual Ice Box Cakes for two.

Everyone was given access to the recipe instructions and ingredients list upon registering for the event. People can also access the information on Zaccardi’s website, tinazaccardi.com, under Frozen Desserts.

Zaccardi started off her tutorial sharing that people can make substitutes to the recipe depending on their preferences. She chose chocolate and raspberry, because it is a “classic combination.”

She made homemade chocolate wafer cookies for the event, but any cookie — preferably a crispy style option — would be suitable.

The first step is to create the cookie. Zaccardi shared that she adds just an egg white to the mix to create a crispy cookie, versus including the yolk, which would add fat and make the cookie soft.

With her overhead camera, she showed how to incorporate the ingredients together in the bowl with the mixer set to medium and blending until smooth.

“It’s a very sticky batter,” Zaccardi said.

Once everything is combined, the batter will need to be rolled and refrigerated. She showed how putting the batter between two pieces of parchment paper, then using the rolling pin would help the process.

“We want them to be super thin,” Zaccardi said of the cookies. She rolled the batter to about an eighth on an inch thin before sticking it in the freezer to chill.

She had a previously made batter that she removed from the freezer to show the right consistency to look for.

“It’s stiff, so you’re going to really be able to cut the cookies,” Zaccardi said.

The desired size of the cookies and the container the dessert will be presented in is be up to the individual.

She said that some people may want to use a loaf pan, but she enjoys using clear glasses to be able to see the design they will be creating. That evening, she used a glass with a 2½ inch diameter, so she cut her cookies to be 2¼ inches to fit inside it.

Zaccardi said that in addition to cutting circles, people may want to also do some that are heart-shaped and use them as a garnish for the top.

Once the cookies are cut, they can be baked in the oven at 350 degrees F for 10 minutes, left out to sit for 10 to 15 minutes, then placed on a cooling rack where they will continue to firm up.

Whipped Cream

The second part of the recipe included making raspberry flavored whipped cream.

Zaccardi said she uses freeze-dried raspberries, which can be bought at specialty stores, to crush up and add to the whipped cream.

“These are great to add flavor and you’re not changing the texture,” Zaccardi said.

She used half a cup, but depending on how dark of a pink the individual would want the whipped cream to turn out, they can add more or less.

An important step is to sift through the crushed raspberries afterwards to ensure only the powder is being used.

She whipped the cold heavy cream first with confectionary sugar then added in the raspberry powder. Using the hand mixer, she churned it until there were soft peaks.

“It takes a little bit of time,” Zaccardi said.

Once peaks have formed, that is a sign that the cream is ready to be placed into a pastry bag. She then cut the tip of the bag to be about half an inch in diameter.

The first layer in her glass was the raspberry whipped cream, then she placed a cookie on top, and repeated the layering until the glass was full.

“It’s so easy. This would be a fun project for the kids to do, too,” Zaccardi said.

For the finishing touch, she placed the heart-shaped cookies on top with a few fresh raspberries.

Throughout the demonstration, Zaccardi answered questions and invited everyone to share photos of their finished desserts with her.

Zaccardi also said that she will be hosting a spring-themed bake-along event through the library on Wednesday, May 9, at 7 pm.

Details for that upcoming program can be found on the library’s events page at chboothlibrary.org.

The Valentine’s Bake-Along with Tina Zaccardi program took place thanks to generous funding from Friends of the C.H. Booth Library.

Reporter Alissa Silber can be reached at alissa@thebee.com.