Raspberry cranachan trifle

Raspberry cranachan trifle

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(17 ratings)

Prep: 20 mins Cook: 22 mins

Easy

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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Ingredients

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

    Whisky

    wisk-ee

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

  • 1kg frozen raspberries, defrosted

    Raspberry

    ras-beh-ree

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

For the crunchy oats

  • 140g butter

    Butter

    butt-err

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

  • 4 tbsp honey (preferably Scottish heather)

    Honey

    huh-nee

    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

    Hazelnut

    hay-zl-nut

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

  • 85g plain flour

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.

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Comments (20)

mmb10863's picture
5

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
5

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
5

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
5

Lovely recipe, looks great too!

jonatan's picture
5

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
4

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
4

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
4

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

magssmith2's picture
4

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
4

Easy to do and tasted good, but very rich.

imicola's picture
3

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
5

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
5

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
5

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
5

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
5

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
5

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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