Raspberry & white chocolate traybake

Raspberry & white chocolate traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 30 mins

Skill level



Cuts into 16 pieces

The perfect summer pud for a lunch party, or treat with afternoon tea

Nutrition and extra info

Nutrition info


Save to My Good Food
Please sign in or register to save recipes.


  • 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from Good Food magazine, August 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
vaughflyn's picture

Has anyone tried this without almonds? What could I use as I'm alergic to nuts.

paradisehouse's picture

Sara, baking beans are little ceramic balls (you can buy a tub of them from Lakeland or cookshops) and are used to weigh down the pastry so it doesn;t rise up or get air bubbles. You could use any dried beans, or dry rice - and keep it to use over & over again for same purpose.

sara888's picture

what on earth are 'baking beans' ??

hellokittyzilla's picture

I would like to make it but I don't have a proper tin. Any advice?

supersandra's picture

I made this for my nephews and they loved it they couldn't get enough of it. I most certainly will make it again.

nives19's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This has become one of my favourites! I've made it a lot of times and everyone loves it. Also cooked 10 mins longer than stated. Made it with blueberries several times and it's delicious!!!

jibbsy7's picture

Done this for my girlfriend several times as she loves white chocolate, raspberries and almonds so this is perfect for her. I tried melting an extra 100g of white chocolate into the mix itself which added an extra hint of chocolate to every bite. Definately worth making as I have found people love it and it never lasts more than a day!

serendipitymel's picture


In most supermarkets Mascarpone is in plastic tubs is in the chilled cheese section near where you might find cottage cheese and Dairylea for example. Happy hunting!

fionaskellett's picture

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!

lv20000's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

rivulet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

katiecrumpet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

mf290602's picture

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.!!

eaamey's picture

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

ashley1993's picture

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

sugadude's picture

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