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Raspberry & white chocolate traybake

Raspberry & white chocolate traybake

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Rating: 4 out of 5.32 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 16 pieces

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

Nutrition:
HighlightNutrientUnit
kcal314
fat25g
saturates12g
carbs19g
sugars13g
fibre2g
protein5g
low insalt0.18g
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Ingredients

  • 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

Method

  • STEP 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.

  • STEP 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 August 2006, August 2006

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Overall rating

Rating: 4 out of 5.32 ratings
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