Raspberry cranachan trifle

Ingredients

• 568ml pot double cream
• 284ml pot double cream
• 250g tub mascarpone
• 140g icing sugar, sifted, plus extra
• 6 tbsp Scottish whisky
• 1kg frozen raspberries, defrosted

For the crunchy oats

• 140g butter
• 4 tbsp honey (preferably Scottish heather)
• 200g whole jumbo porridge oats
• 100g golden caster sugar
• 100g hazelnuts, roughly chopped
• 85g plain flour
•   Prep: 20 mins Cook: 22 mins

  Skill level

  Easy

  Servings

  Serves 10 
   

  Method

  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.
  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.
  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.