Traybake recipe for 4 - 8 people, takes only 30 mins; recipe has shortcrust pastry, mascarpone, golden caster sugar, ground almond, egg, raspberry and white chocolate.
Raspberry & white chocolate traybake
Course: Traybake
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Egg: 2 large eggs
- Raspberry: 250g fresh raspberries
- Ground Almond: 100g ground almonds
- Golden Caster Sugar: 100g golden caster sugar
- Shortcrust Pastry: 375g pack ready-rolled shortcrust pastry
- Mascarpone: 500g mascarpone
- White Chocolate: 100g white chocolate, roughly chopped
Directions
- 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.
- 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.
