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Glass filled with Cranachan layers next to a spoon on a red & plaid scarf.

Cranachan Trifle (Scottish Raspberry Dessert)

By Tammy Spencer
Hard to say, yet fun to eat, Cranachan is a trifle layered with raspberries, whipped cream, and toasted oats, all spiked with whisky. It's traditionally eaten on Hogmanay (Scotland's New Year's Eve) or as dessert for a Burns Night supper. Potent and utterly delicious, it's a tasty adults-only treat, perfect for when you want a no-bake dessert!
5 from 4 votes
Prep Time10 minutes
Cook Time5 minutes
Resting Time4 hours
Total Time4 hours 15 minutes
Servings: 4 servings
Calories: 648kcal

Special Equipment

Ingredients

For the oats

  • ½ cup (80 grams) steel cut oats, aka pinhead oats (UK), divided
  • ⅓ cup (113 grams) whisky, see Recipe Notes

For the raspberries

  • 2 cups (240 grams) raspberries, fresh or frozen, see Recipe Notes
  • 2 tablespoons whisky
  • 2 tablespoons (63 grams) honey
  • 2 teaspoons (2 teaspoons) granulated sugar

For the whipped cream

  • 2 cups (476 grams) heavy cream, aka double cream (UK)
  • 1 tablespoon whisky
  • 1 tablespoon honey

Instructions

  • Prepare the oats: Heat a large cast iron skillet over medium heat. Add ½ cup steel cut oats and toast until very lightly browned, stirring frequently to keep from burning. Combine half of the oats in a bowl with ⅓ cup whisky. Cover the bowl and let the oats stand on the counter for several hours to soften. Set the remaining oats aside.
  • Prepare the raspberries: Select a few of the 2 cups raspberries (about 3 per serving) for garnish and set aside. Place the remaining raspberries in a bowl and stir in 2 tablespoons whisky, 2 tablespoons honey, and 2 teaspoons granulated sugar. Lightly mash the mixture and let macerate until it’s softened, but not mushy. Adjust the flavor for sweetness and booziness to your taste, then set aside.
  • Prepare the whipped cream: In a medium chilled bowl, whip 2 cups heavy cream with a hand mixer until it just starts to thicken, then add 1 tablespoon whisky1 tablespoon honey, adjusting the flavor to your taste. Continue whipping just until stiff peaks form (don't overwhip or you'll get whisky-flavored butter). Fold in the whisky-soaked oats.
  • Assemble the cranachan: This dessert comes together in layers like a trifle.
  • Spoon some of the macerated raspberries in a low ball glass to cover the bottom, then add a layer of the cream mixture. Next sprinkle with some of the toasted oats.
  • Repeat the layers, finishing with the toasted oats. Garnish with the reserved raspberries.
  • Refrigerate until ready to eat, taking them out about 20 minutes before serving. Enjoy & slainté!
  • Make-ahead instructions: You can toast the oats, macerate the raspberries, and make the whipped cream a few hours before serving. It's best to assemble the desserts as close to serving time as possible, but the trifles can sit in the refrigerator for a few hours until you're ready to serve them.

Recipe Notes

Choose a scotch you like to drink. It can be single malt or blended, cask strength or not. It all depends on how strong you want the Cranachan to be.
Use fresh raspberries if possible. If you're going to use frozen raspberries, let them thaw in a colander to drain away the access liquid.
A word about portion sizes - the actual number of servings you'll get from this Cranachan recipe will depend on the size of your glass and how high you make the trifle layers. It's a rich and boozy dessert. You can also scale the recipe up if you want to make a large trifle in a trifle bowl. Figure about 6 to 8 servings, depending on the size of your bowl.

Nutrition

Serving: 1serving | Calories: 648kcal | Carbohydrates: 39g | Protein: 6g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 163mg | Sodium: 46mg | Potassium: 188mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1769IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 1mg