Super-easy Raspberry & White Chocolate Traybake with Mascarpone

You need the following ingredients for a 30cm x 20cm tray:

• 1 roll ready made shortcrust pastry

• 2 large eggs

• 500g Mascarpone

• 100g ground almonds

• 100g white chocolate

• 100g castor sugar

• 250g fresh raspberries

How to make it:

Preheat your oven to around 160 degrees

Use a 30cm x 20cm tray - well buttered

Place the shortcrust pastry into the form

Bake blind for about 10-15 mins until firm to the touch

Beat the egg whites until stiff and leave on the side for later

Mix the egg yolks together with the sugar, cheese and almonds.

Fold in the finely chopped white chocolate, then add the egg whites and lift them softly under to get as much air into the mixture as possible. Finally carefully add the raspberries and pour the mix onto the pre-baked dough.

Bake for around 20 minutes until golden (see picture), leave in the switched off oven until cool and then put it into the fridge for at least 1 hour before cutting it into squares.

Finally - get ready for a lovely accompaniment to your tea/coffee and it flying off the plates ;)

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