Raspberry & White Chocolate Traybake
Indulge in a delightful union of creamy mascarpone, sweet raspberries, and decadent white chocolate with this luscious raspberry and white chocolate tray bake. A crisp, buttery shortcrust pastry base provides the perfect foundation for the rich and velvety filling, making every bite a sumptuous treat for the taste buds. Embrace the harmonious blend of flavors and textures in each mouthful of this elegant dessert.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Cuts into 16 pieces
Nutrition
- Calories: 314 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.18 milligram of sodium
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