Raspberry & White Chocolate Traybake

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

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 16 pieces

Nutrition per serving

• Kcalories

  314

• Protein

  5g

• Carbs

  19g

• Fat

  25g

• Saturates

  12g

• Fibre

  2g

• Sugar

  13g

• Salt

  0.18g

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

Directions

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.

Categories: Cakes & Baking, Events, Family & Kids, Fruit, Quick & Easy