Raspberry cranachan trifle

• pot double cream↗568ml ml
• pot double cream↗284ml ml
• tub mascarpone250g g
• icing sugar↗140g g

  sifted, plus extra

• 6 tbsp Scottish whisky↗ tbsp
• frozen raspberries↗1kg kg

  defrosted

• butter↗140g g
• 4 tbsp honey↗ tbsp

  (preferably Scottish heather)

• whole jumbo porridge oats↗200g g
• golden caster sugar↗100g g
• hazelnut↗100g g

  roughly chopped

• plain flour↗85g g

Step-by-step instructions

1. 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. 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. 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.