Raspberry & white chocolate traybake

Raspberry & white chocolate traybake

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(21 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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  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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14th Oct, 2017
I had a nightmare making this, the recipe sounds straight forward and I had read all the reviews. I gave my traybake 50 mins in the oven despite it saying 20-25. Even after this time, it wasn't nearly set. Many comments said to leave it overnight too chill which I did and still it was mush in the morning, I couldn't even cut into the pastry without it crumbling into mush. I left it for the rest of the day to set but still stodgy and little taste when tired. Unfortunately, I won't be making this again.
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?


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22nd Jul, 2017
I've made this once before but after reading some of the comments on this I made some minor changes. I used 400g rather than 500g of mascarpone - the pastry base was still quite full of the mixture. I used 150g of white chocolate rather than 100g, however had I bought any more I would have used 25-50g more as there still wasn't many chunks. The amount of raspberries is good however don't be afraid to put even more in. When cooking it took 50 mins at 140c fan to make the top golden. It bulged up in the oven but flattened out once I turned it off. I let it rest in the oven for 30 minutes, and then 60 minutes outside the oven. You could probably eat it then but I believe it tastes better chilled so I left it covered in the fridge overnight. Other ways to spice this up would be to use a cheesecake breadcrumb base or different fruit/chocolate combinations like strawberry and milk chocolate. Overall I believe this is a nice afternoon treat which is very easy to make but takes a bit of time to cook and cool. The flavours work great together, but might be slightly dull for some.