Raspberry cranachan trifle

Name: Raspberry cranachan trifle
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 10
Cuisine: English, British, Scottish, European
Ingredients: 568 milliliters pot double cream; 284 milliliters pot double cream; 250 grams mascarpone; 140 grams icing sugar, sifted, plus extra; 6 Tbsps Scottish whisky; 1 kg frozen raspberries, defrosted; 140 grams butter; 4 Tbsps honey (preferably Scottish heather); 200 grams whole jumbo porridge oats; 100 grams golden caster sugar; 100 grams hazelnut, roughly chopped; 85 grams plain flour

The recipe Raspberry cranachan trifle could satisfy your European craving in around 42 minutes. This recipe makes 10 servings with 869 calories, 10g of protein, and 62g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires porridge oats, pot double cream, raspberries, and icing sugar. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

First, make the crunchy oats.

Ingredients you will need

Oats

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

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

Ingredients you will need

Butter

Honey

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Double Cream

Powdered Sugar

Raspberries

Mascarpone

Whiskey

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Powdered Sugar

Raspberries

Cream

Oats

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

568milliliters

pot double cream 284milliliters

pot double cream 250grams

mascarpone 140grams

icing sugar, sifted, plus extra 6Tbsps

Scottish whisky 1kg

frozen raspberries, defrosted 140grams

butter 4Tbsps

honey (preferably Scottish heather)200grams

whole jumbo porridge oats 100grams

golden caster sugar 100grams

hazelnut, roughly chopped 85grams

plain flour

Recommended wine: Cream Sherry, Moscato Dasti, Port

Trifle works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.