Raspberry & white chocolate traybake
Ingredients
- Step 1 375g pack ready-rolled shortcrust pastry
- Step 2 500g mascarpone
- Step 3 100g golden caster sugar
- Step 4 100g ground almonds
- Step 5 2 large eggs
- Step 6 250g fresh raspberries
- Step 7 100g white chocolate , roughly chopped
Calories: 314
Carbohydrate: 19 g
Protein: 5 g
Fat: 25 g
Cook time: 40 minutes
Prep time: 10 minutes
Total time: 50 minutes
Servings: 16
TAGS
Afternoon tea
Dessert
Snack
Treat
British
Chocolate puc
egg
egg
Fruit and chocolate dessert
Golden caster sugar
Ground almond
Ground almond
Indulgent
Make Ahead
Mascarpone
raspberry
Raspberries and chocolate treat
raspberry
Shortcrust pastry
Silvana Franco
Sliced chocolate treat
White chocolate
Directions
- 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.