Delicious raspberry and white chocolate slice

With just seven super simple ingredients and a method that takes less than an hour to whip up, this delicious dish is perfect for those evenings when you’re craving something sweet but just don’t feel like spending forever in the kitchen!

If you’re looking to mix it up a bit, try adding in extra berries like strawberries or blueberries to pop some extra flavour as well as a bit more excitement into the dish. Enjoy!

Ingredients

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

Method

1. Heat oven to 160C. Roll out pastry on lightly floured surface. Mould into 30 x 20cm tin. Line baking paper, fill with baking beans. Cook for 10 mins. Take out beans and paper, then return to the oven for a further 5 mins.
2. Meanwhile, whisk together mascarpone, sugar, almonds and eggs until well blended. Fold in raspberries and chocolate.
3. Pour into tin. Bake for 20-25 mins until just set and lightly golden.
4. Turn off oven, open door and leave tray bake to cool gradually. Slice and serve.