Raspberry Cranachan recipe

Preparation Time: 40 minutes | Cooking Time: 20 minutes

Raspberries are layered with honeyed sweet crispy oats and a velvety soft sweetened cloud of whipped double cream.


  • 825ml double cream
  • 250g mascarpone
  • 140g icing sugar
  • 6 tbsp. whiskey
  • 1kg frozen raspberries
  • 200g whole oats
  • 100g chopped hazelnuts
  • 85g plain flour
  • 100g golden caster sugar
  • 140g butter
  • 4 tbsp. honey


  1. Preheat the oven to 160C. Melt butter in a large frying pan with the honey. Stir in the sugar, oats and hazelnuts until well coated, then spread evenly over a baking sheet covered with baking paper. Bake for 20 minutes or until crisp then cool and crumble.

  2. Beat double cream with mascarpone, most of the icing sugar and the whiskey until soft peaks form. Mix the raspberries with the rest of the icing sugar. Layer raspberries, cream and oats in small glasses and serve immediately.

If you like, add a little bit of whiskey to the raspberries too and a pinch of cinnamon to the cream. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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