Raspberry & white chocolate traybake

Raspberry & white chocolate traybake

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(19 ratings)

Prep: 10 mins Cook: 30 mins


Cuts into 16 pieces
The perfect summer pud for a lunch party, or treat with afternoon tea

Nutrition and extra info


  • kcal314
  • fat25g
  • saturates12g
  • carbs19g
  • sugars13g
  • fibre2g
  • protein5g
  • salt0.18g
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  • 375g pack ready-rolled shortcrust pastry
  • 500g mascarpone
  • 100g golden caster sugar
  • 100g ground almonds
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g fresh raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 100g white chocolate, roughly chopped


  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.

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Comments (45)

Dave Boyle's picture

Made this today, it turned out great. I cooked it a bit longer than is said in the recipe, it is best to check after 25 mins and maybe give it about 5/6 minutes more, however as long as you let it cool for about an hour it turns out great.

cathysuzuki's picture

It takes a long time to set both in the oven and out, but tastes really good

tesslindsay's picture

I don't know if I did anything wrong but the texture of mine was horrible. The 2 flavours normally work incredibly well together but nothing seemed to be good about the finished product.

sh01ms's picture

Brilliant recipe, I have made this loads of times and always turns out perfect, delicious and yummy. Sometimes I use coconut instead of almonds, and use any berries available. Pastry base is ideal.

Mummythehouseelf's picture

I made this for a family bbq and it went down a treat with lots of people asking for the recipe. I actually made a cheesecake base instead of using pastry and it worked really well, I would definitely make this again.

elektricia's picture

It was nice, and would be easy if you could get the ready pastry.

My solution (doing my own shortbread) did not really make a nice crips base.

I think it needs some more sour in it, and I am not sure whether it should be some lemon (fresh grated peel or sth??).

Almond was OK. Perhaps the mascarpone is too creamy and therefore a bit overwhelming?

finnegad's picture

The filling was gorgeous but I don't think the pie crust works as well as a cheesecake base. I have made a white choc and raspberry cheesecake which is heavenly!

happypad's picture

I'm not totally convinced by this - it's a tiny bit bland to be honest and the mascarpone negates the taste of the chocolate in particular. There are better afternoon treats out there.

mahamzuberi's picture

can this be made with strawberries?

cathysuzuki's picture

I just did and it tastes good but is quite gloopy because we couldn't wait till tomorrow morning for it to cool down in the fridge! (see comment below from chingyin)

soupersoup's picture

sorry forgot to rate it!!!

soupersoup's picture

needed to find something to take to a Course to share for lunch.I love puddings and this just fitted the bill raspberries, chocolate and almonds! could use ready made pastry flan also I added a little bit of almond essence .it was delicious and everyone loved it! definitely a new favourite. trust me try it!!!!

nolaheslop's picture

Is the One star with this comment a mistake?

dzriley's picture

Very yummy will do it again all the family loved it!!

kandi1's picture

Tastes delicious - I added more raspberries and a few on top for decoration.

chingyin's picture

I have attempted this. This recipe is simple to make but it took nearly an hour for it to bake/set at 160degree temperature. Initially thought it was a disastrous gloop, but after chilling it overnight, it was quite perfect! All my friends loved it.

theturtles's picture

have made this twice with good feed back from all guinea pigs! Sooo simple but really tasty

lospicos's picture

like to check the reviews before baking. Didn't use all almonds. made it but was very disappointed, a waste of time & energy. Was just mass of gloop. Also TOO sweet. it went in the bin. I will remove from my list of recipes as I shall not make it again.

Dave Boyle's picture

If it was a 'mass of gloop' you cooked it wrong, it is obviously sweet look at the ingredients!


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