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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 but fun to eat, Cranachan Trifle is a traditional Scottish dessert layered with raspberries, whisky-spiked whipped cream, honey, and toasted oats. Whether you're celebrating Burns Night, Hogmanay, or raspberry season, this boozy no-bake dessert is rich, festive, and utterly delicious!
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 3 to 4 hours to soften. Set the remaining oats aside.
  • Prepare the raspberries: While the oats are soaking, 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, about 30 minutes. 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 over-whip 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 whipped 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 prepare the separate components several hours ahead and refrigerate the whipped cream and raspberries until needed. For the cleanest layers and best texture, assemble the trifles shortly before serving. Once assembled, refrigerate them for no more than a couple of hours.

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. If you want a non-alcoholic, kid-friendly version of Cranachan, substitute apple juice for the whisky.
Use fresh raspberries if possible - they'll have the best flavor, a firmer texture, and make an ideal presentation. If you're going to use frozen raspberries, let them thaw in a colander to drain away the excess liquid. They will be softer than fresh, but will still work.
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