Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Raspberry & white chocolate traybake

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

  • Prep: 10 mins
    Cook: 30 mins
  • Cuts into 16 pieces
  • Easy
  • Cuts into 16 pieces
  • Easy
  • Calories 314
  • Carbohydrates 19
  • Saturated Fat 12
  • Sugar 13
  • Protein 5
  • Fat 25
  • Fibre 2
  • Salt 0.18

Nutrition per serving

  • Calories 314
  • Carbohydrates 19
  • Saturated Fat 12
  • Sugar 13
  • Protein 5
  • Fat 25
  • Fibre 2
  • Salt 0.18

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

  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.

Suggested recipes from this collection...