Raspberry & white chocolate traybake

• pack ready-rolled shortcrust pastry↗375g g
• mascarpone↗500g g
• golden caster sugar↗100g g
• ground almonds↗100g g
• large eggs↗2
• fresh raspberries↗250g g
• white chocolate↗100g g

  roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.