Raspberry cranachan trifle
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 hazelnut, roughly chopped
- 85g plain flour
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