Photo: Sara Cervera
Raspberry cranachan trifle
12 ingredients
20 min + 22 min
Serves 10
openrecipes
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
Estimated Nutrition (whole recipe, rough)
1059
Calories
22g
Protein
34g
Fat
168g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Whisky | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 568ml pot double cream
- 284ml pot double cream
- 250g tub mascarpone
- 140g icing sugar , sifted, plus extra
- 6 tbsp Scottish whisky
- 1kg frozen raspberries , defrosted
- 140g butter
- 4 tbsp honey (preferably Scottish heather)
- 200g whole jumbo porridge oats
- 100g golden caster sugar
- 100g hazelnuts , roughly chopped
- 85g plain flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes