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
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 ;)