Raspberry & white chocolate slice

This slice is wickedly moreish, so don’t blame me if you can’t stop at one piece! The creaminess of the mascarpone studded with tart fresh raspberries makes this a truly decadent treat.

By Nici Wickes
  • 45 mins cooking
  • 1 hr 20 mins marinating
  • Makes 24
  • Print


Raspberry & white chocolate slice
  • 1 sheet sweet shortcrust pastry
  • 100 gram golden caster sugar (or 85g caster sugar)
  • 2 large eggs
  • 400 gram mascarpone
  • 100 gram ground almonds
  • 100 gram white chocolate chunks
  • 250 gram fresh or frozen (defrost, then drain) raspberries


Raspberry & white chocolate slice
  • 1
    Heat oven to 150°C fan bake. Place an oven tray in oven to heat up. Line a 30 x 20cm Swiss roll tin with baking paper.
  • 2
    Roll out the pastry so it’s a little thinner than it comes. Chill in the freezer for 15-20 minutes (this saves you baking it blind), then bake for 15 minutes until just beginning to colour.
  • 3
    In a medium-sized bowl, beat together the sugar and eggs until creamy, then add the mascarpone and almonds. Mix until there are no lumps.
  • 4
    Fold in the chocolate bits, then the raspberries (be careful as they’re fragile and you don’t want them to break up and make the mixture all pink).
  • 5
    Bake for 25-30 minutes (it will look like it hasn’t set and be a bit wobbly but don’t worry). Leave to cool in the oven with the door open, then transfer to the fridge where it will firm up.
  • 6
    Chill for an hour before slicing, then eat without giving a moment’s thought to the calories!

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