Raspberry cranachan trifle

Ingredients

• 568 ml double cream 
• 284 ml double cream 
• 250 g mascarpone cheese 
• 140 g powdered sugar sifted
• 6 tbsp irish whiskey 
• 1 kg raspberries frozen
• 140 g butter 
• 4 tbsp honey (preferably Scottish heather)
• 200 g oats whole
• 100 g brown sugar 
• 100 g hazelnuts roughly chopped
• 85 g flour plain

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. First, make the crunchy oats.
2. Heat oven to 180C/fan 160C/gas
3. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated.
4. 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.
5. 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.
6. 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.