Raspberry cranachan trifle

Raspberry cranachan trifle

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Whisky

    wisk-ee

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

  • 1kg frozen raspberries, defrosted
    Raspberries

    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

    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

    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
    Two piles of oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 100g golden caster sugar
  • 100g hazelnut, roughly chopped
    Hazelnuts

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cinemike's picture
cinemike
30th Dec, 2016
Not 'Scottish' whisky, but Scotch whiskey!!!
sue54red
17th Jan, 2017
Scottish is whisky, Irish is whiskey!
mmb10863
21st Jun, 2015
5.05
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
25th Jan, 2015
5.05
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
9th May, 2013
5.05
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
19th Jun, 2012
5.05
Lovely recipe, looks great too!
jonatan
1st Feb, 2012
5.05
Fantastic recipe!
roslyn7
4th Aug, 2011
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
23rd Jan, 2011
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
19th Nov, 2010
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.