Cranachan

Cranachan
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Makes 8

It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky!

By Mary Berry

From Mary Berry's Country House Secrets

Shopping list

Ingredients

Recipe tips

Method

  1. Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.

  2. Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.

  3. Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.

  4. Spoon into glasses and top with the remaining raspberries and crunchy oats.

Recipe tips

The mascarpone is not an authentic addition, but it tastes wonderful. If you don't have any, you can just double the amount of cream.

If you want a sweeter, more traditional flavour, add two tablespoons of (Scottish heather) honey to the whipped cream. You could reduce the amount of sugar in the oats for balance.