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  1. Home
  2. trifle recipe

Raspberry Cranachan Trifle

Dinner party classic, with crunchy flapjack-style toasted oats - by Amy Sinclair
  • 26 Mar 2019
Raspberry Cranachan Trifle
Prep: 20 Minutes - Cook: 22 Minutes - easy - Serves 10
Proudly supported by

This raspberry cranachan trifle is a gorgeous dessert and dinner party favorite which is incredibly easy to make.  

 

 

Ingredients

568ml pot double cream

284ml pot double cream

250g tub mascarpone

140g/5oz icing sugar, sifted, plus extra

6 tbsp scottish whisky

1kg/2lb 4oz frozen raspberries, defrosted

FOR THE CRUNCHY OATS

140g/5oz butter

4 tbsp honey (preferably scottish heather)

200g/8oz whole jumbo porridge oats

100g/4oz golden caster sugar

100g/4oz hazelnuts, roughly chopped

85g/3oz 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.

  • trifle recipe
  • easy dessert recipe
  • dinner party desserts
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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