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, questions and tips

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Dave Boyle's picture
Dave Boyle
14th Jul, 2016
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
23rd May, 2016
It takes a long time to set both in the oven and out, but tastes really good
11th Apr, 2016
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.
13th Aug, 2015
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.
13th Jul, 2015
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
1st Apr, 2013
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?
28th Mar, 2013
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!
24th Feb, 2013
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.
6th Feb, 2013
can this be made with strawberries?
Dave Boyle's picture
Dave Boyle
13th Jul, 2016


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