Raspberry & white chocolate traybake

Vegetarian
Popular
Health score
1%
Raspberry & white chocolate traybake
40 min.
16
321kcal

Suggestions


Indulge in the delightful combination of tart raspberries and creamy white chocolate with this irresistible Raspberry & White Chocolate Traybake. Perfect for any occasion, this vegetarian treat is not only popular among dessert lovers but also incredibly easy to prepare, making it an ideal choice for both novice and experienced bakers alike.

Ready in just 40 minutes, this traybake serves 16 people, making it a fantastic option for gatherings, parties, or simply as a sweet snack to enjoy with friends and family. Each slice is a harmonious blend of flavors and textures, featuring a buttery shortcrust pastry base that cradles a rich mascarpone filling, studded with fresh raspberries and chunks of white chocolate that melt beautifully in your mouth.

With a caloric content of 321 kcal per serving, this dessert strikes a balance between indulgence and moderation, allowing you to satisfy your sweet tooth without the guilt. The dish is versatile enough to be served as an antipasti, starter, or even as a delightful appetizer, making it a true crowd-pleaser.

Whether you're looking to impress your guests or simply treat yourself, this Raspberry & White Chocolate Traybake is sure to become a favorite in your recipe repertoire. So roll up your sleeves, gather your ingredients, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • 375 pack ready-rolled shortcrust pastry 
  • 500 mascarpone cheese 
  • 100 golden caster sugar 
  • 100 ground almonds 
  • large eggs 
  • 250 raspberries fresh
  • 100 chocolate white roughly chopped

Equipment

  • oven
  • whisk

Directions

  1. Heat oven to 160c/fan 140c/gas
  2. 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.
  3. Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin.
  4. 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.

Nutrition Facts

Calories321kcal
Protein8.12%
Fat59.52%
Carbs32.36%

Properties

Glycemic Index
8.38
Glycemic Load
7.32
Inflammation Score
-4
Nutrition Score
4.9747826560684%

Flavonoids

Cyanidin
7.15mg
Petunidin
0.05mg
Delphinidin
0.21mg
Malvidin
0.02mg
Pelargonidin
0.15mg
Peonidin
0.02mg
Catechin
0.2mg
Epigallocatechin
0.07mg
Epicatechin
0.55mg
Epigallocatechin 3-gallate
0.08mg
Kaempferol
0.01mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:320.52kcal
16.03%
Fat:21.26g
32.71%
Saturated Fat:10.72g
67.03%
Carbohydrates:26.01g
8.67%
Net Carbohydrates:23.88g
8.68%
Sugar:10.72g
11.92%
Cholesterol:55.81mg
18.6%
Sodium:146.8mg
6.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.53g
13.05%
Manganese:0.22mg
11.13%
Selenium:7.77µg
11.1%
Vitamin A:478.28IU
9.57%
Vitamin B1:0.14mg
9.22%
Fiber:2.14g
8.54%
Calcium:84.48mg
8.45%
Vitamin B2:0.13mg
7.77%
Iron:1.27mg
7.03%
Folate:27.34µg
6.84%
Vitamin B3:1.11mg
5.53%
Vitamin C:4.13mg
5%
Phosphorus:45.73mg
4.57%
Vitamin B5:0.26mg
2.64%
Copper:0.05mg
2.45%
Vitamin K:2.39µg
2.28%
Magnesium:9.02mg
2.25%
Potassium:75.75mg
2.16%
Zinc:0.31mg
2.06%
Vitamin E:0.28mg
1.87%
Vitamin B6:0.03mg
1.62%
Vitamin B12:0.09µg
1.51%