Raspberry & white chocolate traybake
- Silvana Franco
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Cuts into 16 pieces
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 3.6 out of 5.34 ratingsRate
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The perfect summer pud for a lunch party, or treat with afternoon tea
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Ingredients
Nutrition
Units:
MetricUS
-
375g pack ready-rolled shortcrust pastry
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500g mascarpone
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100g golden caster sugar
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100g ground almonds
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2 large eggs
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250g fresh raspberries
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100g white chocolate
roughly chopped
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Nutrition: per serving
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kcal314
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fat25g
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saturates12g
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carbs19g
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sugars13g
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fibre2g
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protein5g
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salt0.18g
low
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Method
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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.
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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 Good Food magazine, August 2006
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A star rating of 3.6 out of 5.34 ratings
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