Raspberry Cranachan

serves 10

Simple Scottish foods exquisitely combined

Ingredients

  • 140g butter
  • 4 tbsp honey (preferably Scottish heather)
  • 200g whole jumbo porridge oats
  • 100g golden caster sugar
  • 100g hazelnuts, roughly chopped
  • 85g plain flour
  • 850ml double cream
  • 250g mascarpone
  • 140g icing sugar, sifted
  • 6 tbsp whisky
  • 1kg frozen raspberries, defrosted
  • Approx. 2 tbsp icing sugar

Instructions

  1. Preheat the oven to 180°C/350°F.
  2. Melt the butter and honey in a large pan. Add the oats, caster sugar, hazelnuts and flour and stir until thoroughly combined. Spread onto a baking sheet and bake for 20 minutes until crisp. Once cold, crumble into pieces.
  3. Beat the cream, mascarpone, sifted icing sugar and whisky until smooth and the mixture holds soft peaks.
  4. Stir icing sugar into the raspberries according to taste.
  5. Spoon some raspberries into the bottom of 10 glasses, add a layer of cream to each and then a layer of oats. Repeat until all the raspberries, whisky cream and oats have been used, finishing with a layer of oats.