Blondie with Mascarpone Custard & Fresh Raspberries

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Apr 3, 2016

Blondie w mascarpone and raspberry

Earlier this month, I had a delayed girl-birthday party. I wanted to make some comfort food that we could sit around for a long time and talk. That turned into tapas. Then it was only to decide on the cake. That’s usually the first thing I have decided on, but this time I wanted to try something new. At first I was after something with pistachio, men then I ended somewhere entirely different: blondie with mascarpone custard and fresh raspberries. I had never made a blondie before (it’s like a brownie but with white chocolate).

The cake is truly delicious! I prepared the cake with custard early in the day so I could snap some pictures in the lovely sunshine and then I placed the cake in the fridge. I would, however, recommend that you wait until right before serving before spreading the custard so that the cake won’t have to be refrigerated. The cake gets quite firm or hard when it is placed in the fridge (because of the butter and chocolate that sets up), so if you want to prepare your cake in advance then take it out of the fridge about 1 hour before serving to make it soft again.

Next time I’m going to make this cake I want to try to add 100 ml of double cream whipped and folded into the mascarpone. As the custard is in this recipe, it is quite stodgy. It wasn’t in any way a problem, but if you want a lighter custard, a little whipped cream could go a long way.

8 (well-sized) pieces


Blondie base

  • 200 g white chocolate
  • 125 g butter
  • 110 g sugar
  • 2 eggs
  • 120 + 10 g flour
  • 120 g fresh raspberries
  • 100 g almonds, blanched and finely chopped

Mascarpone Custard

  • 250 g mascarpone
  • 1/2 vanilla pod, seeds scraped out
  • 2 tbsp icing sugar, sifted


  • 100 g fresh raspberries


Preheat the oven to 170C fan. Cover an approx. 21×21cm tin with two pieces of baking paper cut to fit to avoid any wrinkles in the corners.

Chop 100 g of chocolate finely and the other part more coarsely. Melt the butter in a pot and let it become golden. Pour it into a bowl and add the finely chopped chocolate and stir it until the chocolate has melted.

In a separate bowl beat sugar and eggs until light and thick. Sift 120 g of the flour into the mixture and fold in the chocolate butter. Fold carefully until fully combined. Give the fresh raspberries a toss in the last 10 g of flour. Add the berries, the last 100 g of chocolate and the almonds to the batter. Be careful not to break the berries.

Pour the batter into the baking tin and let it bake for 30-35 minutes. You blondie is done with it has become golden on top. It will still be soft inside. Let it cool in the tin.

Mascarpone custard:
Whip the mascarpone with vanilla seeds and icing sugar. Spread the custard over the chilled blondie.

Cut about 1/2 cm of the outer edge of the cake so that you pieces will have straight sides. Cut the blondie into smaller pieces, e.g. 10×3 cm.

Decorate with fresh raspberries and serve.

Blondie w mascarpone and raspberry

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