Raspberry cranachan trifle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 568ml pot double cream
- 284ml pot double cream
- 250g tub mascarpone
- 140g icing sugarsifted, plus extra
- 6 tbsp Scottish whisky
- 1kg frozen raspberriesdefrosted
For the crunchy oats
- 140g butter
- 4 tbsp honey(preferably Scottish heather)
- 200g whole jumbo porridge oats
- 100g golden caster sugar
- 100g hazelnutroughly chopped
- 85g plain flour
Nutrition: per serving
- kcal989
- fat77g
- saturates41g
- carbs64g
- sugars42g
- fibre0g
- protein8g
- salt0.38glow
Method
step 1
First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
step 2
For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
step 3
To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
