The perfect pudding for a lunch party or just a general treat
Prep Time: 10minutes
Cook Time: 30minutes
Ingredients
375g 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
Heat the oven to 160C/Fan 140/ Gas Mark 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 minutes. Take out the beans and paper, then return to the oven for a further 5 minutes.
Whisk together the mascarpone, sugar, almonds and the eggs until well blended.
Fold in the raspberries and chocolate, then pour into the tin.
Bake for 20-25 minutes until just set and lightly golden.
Turn off the oven, open the door and leave the tray to cool gradually.
For the best results, chill for at least 1 hour before slicing.
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