Raspberry cranachan trifle

Raspberry cranachan trifle

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(17 ratings)

Prep: 20 mins Cook: 22 mins


Serves 10
A twist on the Scottish classic, with crunchy flapjack-style toasted oats

Nutrition and extra info

Nutrition: per serving

  • kcal989
  • fat77g
  • saturates41g
  • carbs64g
  • sugars42g
  • fibre0g
  • protein8g
  • salt0.38g
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  • 568ml pot double cream
  • 284ml pot double cream
  • 250g tub mascarpone
  • 140g icing sugar, sifted, plus extra
  • 6 tbsp Scottish whisky



    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • 1kg frozen raspberries, defrosted



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the crunchy oats

  • 140g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp honey (preferably Scottish heather)



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 200g whole jumbo porridge oats
  • 100g golden caster sugar
  • 100g hazelnut, roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 85g plain flour


  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.

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Comments (20)

mmb10863's picture

Made this for a dinner party - I was afraid it would be a bit too simple, but it looked impressive, and many people commented it was the best dessert they had ever eaten!

I also didn't put flour in the topping and it turned out really well.

lizleicester's picture

A treat for Burns Night which would definitely feed more than 10 people. (Didn't put flour in the topping and it worked perfectly.)

dutes8080's picture

I have made this twice and it is definitely a show stopper! Next time will make without the flour as it needed a "jack hammer" to get it of the baking sheet! Other thn that Fab!

rebekahmca's picture

Lovely recipe, looks great too!

jonatan's picture

Fantastic recipe!

roslyn7's picture

I've been making this since it first came out in the mag - and it works and is delicious every time. Serves more than it says, though. Interesting comment about there being too much cranachan; what doesn't go in the trifle can be just as easily consumed elsewhere. A top recipe from Good Food. Thank you, O team!

hildev100's picture

Made this yesterday for Burn's Night and it was lovely. I made too much of course - 18 people so I did 1.5 times the recipe - a single batch would have been enough! When I had finished putting it into individual glasses I folded the remainder of the oat mix into what was left of the cream mix(about half!!) and have frozen it to serve with raspberries another day. I also used sherry instead of whisky for a gentler flavour and befoe I put it in, extracted a couple of portions of the whipped mixture to add a little vanilla to for the children.
There wasn't any left...!!

jaynepearson's picture

By the way, I forgot to say - half of the quantity of everything makes enough for eight individual servings - I served them in wide-rimmed wine glasses and they looked beautiful. Even our group of dinner friends had to admit this was enough - and they are a pretty greedy lot, particularly as we usually eat together after a hard day's walking in the mountains.

jaynepearson's picture

I've just made this for the second time and realised I forgot to put the flour in the first time. Actually, I think I preferred it without the flour! It was crunchier and much easier to crumble - I had to take a rolling pin to it this time! It would make lovely flapjack style biscuits with the flour in it though, so I will try those soon.

Mascarpone cheese is not easy to find where we live, so I substituted normal cream cheese - it turned out deliciously and the flavour was really no different, as the sugar and whisky mask the flavour of the cheese in any case.

Like everyone else, I had too much crumble - surely this is a GOOD thing. It can be a topping for ice cream or used to top a normal crumble mix - yum yum.

My friends have given this the thumbs up for the second time. A very easy dessert, perfect because you can make it in stages and put it together at the last minute.

maitken's picture

I made a variation of this; I very rarely add the full quota of sugar in recipes and this was no exception. I didn't add any honey (blasphemy, I know) but I'm not a real honey lover but I do love brown sugar! I therefore only used brown sugar and I toasted everything in a great big paella pan, continually stirring it so until it was golden and really crunchy. Then instead of using cream and mascarpone, I made a combination of whipped cream with marginally sweetened homemade custard (not from a tin as this is way too sweet for me). I think I added some Drambuie rather than whisky or maybe it was a combination of both. I've been told it was excellent and I've had requests for more, so i just have to remember what I did......

twinkles1988's picture

I liked everything but the topping, which was neither crunchy or flavoursome enough.

magssmith2's picture

This was so easy and was very popular at my Burns supper. I agree with others that it feeds more than the recipe states, but that's not a bad thing.

cazmoss24's picture

Easy to do and tasted good, but very rich.

imicola's picture

I make Cranachan every year for Burn's night, and this year i thought I'd try something a little different and gave this recipe a whirl. To be honest, I prefer normal cranachan. This version was too sweet for me with the honey and sugar in the oats, and extra sweetness in the cream.

It wasn't bad, i just prefer the original version.

juliecochran's picture

Absolutely delicious! Very easy to make and very moorish. Couldn't leave it alone, kept going back to the fridge for more. Surprising, since i don't even like whiskey!!!!!!!!!!!!! Julie

willowthebunny's picture

Lovely recipe enjoyed by all. I don't use nuts just oats and find it makes a nice basic flapjack style biscuit so I crumble about half for the trifle and the rest gets eaten as a biscuit. Also I think this serves a lot more than 10. I made about two thirds of the given amount and that gave 8 decent portions easily.

aedara's picture

Made this for a big family meal around christmas and despite being technically for more people than were there it disappeared pretty swiftly with pretty much everyone having seconds, even people who don't normally. I even sent my grandparents home with the recipe so I'd say that was a certain hit with everyone. Shame it requires too many ingredients to be making it regularly but I'll be saving it up for another special occasion.

krissyb's picture

i wanted to mention as with the comment above, i also had quite a lot of crunchy oats left over, would make 1/3 less of these next time

krissyb's picture

this was lovely, i used sherry instead of whiskey, made it for 10 of us and it was all finished up! will definitely make again

natasha's picture

Made this for Christmas Day. Very easy to do and tasted delicious. Had lots of positive comments and requests to make again. Had quite a bit of crunchy oats leftover though

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