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4 ratings

Recipe by Silvana Franco

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1. Heat oven to 160c/fan 140c/gas 4. roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.
2. Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.

314 kcalories, protein 5g, carbohydrate 19g, fat 25 g, saturated fat 12g, fibre 2g, salt 0.18 g

Latest comments and suggestions

• sugadude

  08 November 2007

  sugadude commented on this recipe

  i do this all the time! its absolutely fabulous!! white choc and raspberries?? you cant beat it! the only downside is i could eat the whole thing!!! yumm! its like a cheesecake but only better as it has a gorgeous almondy and flakey pastry! 10 out of 10 if i could! x

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• Ashley

  22 May 2008

  Ashley commented on this recipe

  this looks really good, but where in scotland can i buy mascarpone? and if its in normal supermarkets, where about is it normally? coz ive never seen it before :S thanks

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• Lizzy

  06 July 2008

  Lizzy commented on this recipe

  This is gorgeous and so easy to do! I used a low fat mascarpone and you wouldn't have known the difference at all.

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• rocket_

  23 July 2008

  rocket_ commented on this recipe

  It turned out an absolute disaster! I followed the exact recipe but even so it didn't set and after cooling down for an hour hoping it might set I had to eat it with a spoon. I could attempt once again but too scared to waste all the ingredients.!!

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• katiecrumpet

  24 July 2008

  katiecrumpet rated and commented on this recipe

  

  tasted beautiful, had to cook longer than stated though, but did use deeper tray, almost like a very sweet cheesecake would deffinately make again

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• ilze

  05 August 2008

  ilze rated and commented on this recipe

  

  A little bland and I didn't like the ground almond taste all over the cake. The bites with chocolate in were better.

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• Belkey

  17 August 2008

  Belkey rated and commented on this recipe

  

  I agree with some of the previous comments, this took a lot longer to cook than stated, probably about 50 mins in the end. The end result was worth the wait though!

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• LV20000

  22 August 2008

  LV20000 rated and commented on this recipe

  

  Needs to be cooked for longer! Cooked for about 40 minutes, left it to set in the fridge but after 3 hours it was still mushy so had to put it back in the oven for about an hour, then back into the fridge. It came out perfect!

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• Fiona

  09 November 2008

  Fiona commented on this recipe

  I found that it needs to be cooked longer as well. I also made it with dried cranberries and tried it our on the people at work - they loved it!

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Ingredients

• 375g pack ready-rolled shortcrust pastry
• 500g mascarpone
• 100g golden caster sugar
• 100g ground almonds
• 2 large eggs
• 250g fresh raspberries
• 100g white chocolate , roughly chopped

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Difficulty and servings

Cuts into 16 pieces

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 375g pack ready-rolled shortcrust pastry
• 500g mascarpone
• 100g golden caster sugar
• 100g ground almonds
• 2 large eggs
• 250g fresh raspberries
• 100g white chocolate , roughly chopped

314 kcalories, protein 5g, carbohydrate 19g, fat 25 g, saturated fat 12g, fibre 2g, salt 0.18 g

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