- 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
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.
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.