Recipe
Tipsy Laird
A traditional Scottish trifle layered with whisky-soaked sponge, raspberries, custard and cream.
Cranachan
No-cook
serves 4
Cranachan layers ripe raspberries with softly whipped cream, toasted oatmeal, honey and a little whisky for a dessert that is both light and indulgent.
Prepare the components ahead, but layer the glasses just before serving so the oats keep their gentle crunch and the raspberry juices stay bright.
15 mins prep5 mins cook20 mins total
Toast the oats in a dry frying pan over a medium heat for 4–5 minutes, stirring frequently, until lightly golden and nutty. Tip onto a plate to cool completely.
Reserve a handful of raspberries for the top. Crush the rest lightly with 1 tablespoon of honey, leaving some pieces whole.
Whip the cream with the icing sugar until it forms soft peaks. Fold through the remaining honey and whisky, tasting and adjusting the sweetness if needed.
Layer the raspberry mixture, whisky cream and cooled toasted oats in four glasses, repeating the layers once if the glasses are tall enough.
Top with the reserved raspberries, a few oats and a small drizzle of honey. Serve straight away or chill for up to 2 hours.
Keep cooking
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