Raspberry Cranachan Trifle
Indulge in a delightful harmony of flavors with this Scottish Whisky Cranachan recipe. Layers of creamy whisky-infused mascarpone, sweetened raspberries, and crunchy oats come together in a sophisticated dessert that is both rich and satisfying. Let the smooth cream, tart berries, and crispy oats dance on your taste buds with every spoonful of this elegant treat.
— Constant Cookbook
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
- 140g butter
- 4 tbsp honey (preferably Scottish heather)
- 200g whole jumbo porridge oats
- 100g golden caster sugar
- 100g hazelnuts , roughly chopped
- 85g plain flour
Instructions
- 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.
- 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.
- 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.
Cook Time
22M
Prep Time
PT20M
Yield
Serves 10
Nutrition
- Calories: 989 calories
- Fat Content: 77 grams fat
- Saturated Fat Content: 41 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 42 grams sugar
- Protein Content: 8 grams protein
- Sodium Content: 0.38 milligram of sodium
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