Raspberry cranachan trifle

Raspberry cranachan trifle

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(22 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 a dairy product made from separating whole milk or cream into fat and…

  • 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
    Two piles of oats



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

  • 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, questions and tips

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cinemike's picture
30th Dec, 2016
Not 'Scottish' whisky, but Scotch whiskey!!!
17th Jan, 2017
Scottish is whisky, Irish is whiskey!
21st Jun, 2015
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.
25th Jan, 2015
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
9th May, 2013
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!
19th Jun, 2012
Lovely recipe, looks great too!
1st Feb, 2012
Fantastic recipe!
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!
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...!!
19th Nov, 2010
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.


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