Raspberry Cranachan Trifle. The Japanese War Effort On The Stereo.

Hilarious.

Get yer kilt on and make this classic Scottish dessert.

Frozen raspberries means you can have a hint of summer on your table in January. Layer the raspberries with whisky scented whipped cream and a completely addictive nutty oatmeal crunch.

Braw!

Raspberry Cranachan Trifle

Ingredients:

850ml double (heavy) cream
250g mascarpone
140g icing (confectioners’) sugar, sifted, plus extra
6 Tbs Scottish whisky
1kg frozen raspberries, defrosted
Crunchy Oats (recipe follows)

Directions:

1. For the whisky cream, beat double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks.

2. In a separate bowl, stir a few tablespoons of 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 whipped cream and a layer of oats. Repeat 2 to 3 times, depending on bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.

Serves 10

Recipe from BBC Good Food Magazine

Crunchy Oats

Ingredients:

140g butter
4 Tbs honey
200g (about 4 cups) whole jumbo porridge oats, such as Mornflake (regular rolled oats work fine)
100g (a little less than 1/2 cup) golden caster sugar
100g (about 3/4 cup) hazelnuts, roughly chopped (I used sliced almonds)
85g (3/4 cup) flour

Directions:

1. Preheat oven to 180C/350℉.

2. Melt the butter and honey in a large saucepan (or in the microwave), then stir in the other ingredients until everything is well coated.

3. Spread oat mixture out on a baking sheet, then bake for 20 minutes until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days. (The leftovers are really good to snack on or to scatter over ice cream)