Sharing a quick an easy recipe for Cranachan, the perfect Father’s Day (and summer) dessert!

This traditional Scottish recipe is very adaptable, I have used it to fill a meringue roulade, but generally it is served in individual portions. You could also layer it in a large bowl to make a trifle or to fill a pavlova or even substitute a liqueur for the whisky. Feel free to adjust the recipe to your taste.

Ingredients:

50g oats, lightly toasted in a frying pan and cooled
350ml double cream
250g raspberries
3 Tablespoons whisky (or to taste)
3 Tablespoons runny honey (or to taste)

Optional, meringue base, pavlova shell, or meringue nests

Recipe:

Whip the double cream to soft peaks, add the whisky and honey, and continue whipping until thickened. Add 3/4 of the oats, reserving the rest for decoration, and stir. Mash the raspberries with a fork to break them up slightly, reserving a few whole raspberries for decoration, and fold into the cream and oats. Spoon the mixture into 4-6 small glasses, top with the reserved oats, raspberries, and a drizzle of honey and refrigerate before serving.

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