This is the perfect treat to whip up on evenings that you feel like craving for something sweet without spending too much time in the kitchen and exerting too much effort to cook. This raspberry and white chocolate slice requires only seven simple ingredients to make. It is super delicious, light and fresh, and just the right amount of sweetness. The raspberry and white chocolate combination is amazing! I love to pair a slice of this deliciously sweet and fresh raspberry and white chocolate with a cup of my favorite coffee for snacks or a cup of tea for a late evening bite. This is my go-to whenever I want something sweet, light, and fresh. A real treat for the family to enjoy. Indulge yourself with this delicious raspberry and white chocolate slice after a long day at work, you deserve it! Enjoy!
INGREDIENTS
375 grams pack ready-rolled shortcrust pastry
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500 grams mascarpone
100 grams golden caster sugar
100 grams ground almonds
2 large eggs
250 grams fresh raspberries
100 grams white chocolate, roughly chopped
How to make Raspberry and white chocolate slice
Step 1: Prepare the oven. Preheat it to 160 degrees C.
Step 2: On a lightly floured surface, roll out the pastry and mold it into a 30 x 20 cm tin.
Step 3: Fill the lined baking paper with baking beans and cook for about 10 minutes. Remove the beans and paper and place inside the oven and cook for 5 minutes more.
Step 4: In a bowl, place the mascarpone, sugar, almonds, and eggs. Whisk until incorporated. Then, fold in the raspberries and chocolate.
Step 5: Pour the mixture into the tin. Place inside the preheated oven and bake for 20 to 25 minutes until lightly golden and just set.
Step 6: Turn the oven off and open the door. Leave the traybake inside the oven to gradually cool. Slice before serving. Enjoy!
Ingredients
- 375 grams pack ready-rolled shortcrust pastry
- 500 grams mascarpone
- 100 grams golden caster sugar
- 100 grams ground almonds
- 2 large eggs
- 250 grams fresh raspberries
- 100 grams white chocolate, roughly chopped
Instructions
Step 1: Prepare the oven. Preheat it to 160 degrees C.
Step 2: On a lightly floured surface, roll out the pastry and mold it into a 30 x 20 cm tin.
Step 3: Fill the lined baking paper with baking beans and cook for about 10 minutes. Remove the beans and paper and place inside the oven and cook for 5 minutes more.
Step 4: In a bowl, place the mascarpone, sugar, almonds, and eggs. Whisk until incorporated. Then, fold in the raspberries and chocolate.
Step 5: Pour the mixture into the tin. Place inside the preheated oven and bake for 20 to 25 minutes until lightly golden and just set.
Step 6: Turn the oven off and open the door. Leave the traybake inside the oven to gradually cool. Slice before serving. Enjoy!
