Ingredients with Measurements:
- 1 pound fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup Scotch whisky
- 1/4 cup honey
- 1/4 cup toasted oats
- 1/4 cup toasted almonds
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound store-bought pound cake, sliced
Special equipment needed:
- Trifle dish
- Hand mixer or stand mixer
Step-by-step instructions:
1. In a medium saucepan, combine the raspberries, granulated sugar, and whisky. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the raspberries have broken down, about 10 minutes. Remove from heat and stir in the honey. Let cool to room temperature.
2. In a small bowl, mix together the toasted oats and almonds.
3. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. To assemble the trifle, start by placing a layer of pound cake slices in the bottom of the trifle dish. Spoon a layer of the raspberry mixture on top of the pound cake, followed by a layer of whipped cream. Sprinkle some of the oat and almond mixture on top. Repeat the layers until all the ingredients are used up, ending with a layer of whipped cream and oat and almond mixture on top.
5. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Room temperature
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 45g
Protein: 5g
Sodium: 160mg
Sugar: 32g
Substitutions for ingredients:
- Fresh strawberries or blackberries can be used instead of raspberries.
- Bourbon or rum can be used instead of Scotch whisky.
- Store-bought granola can be used instead of toasted oats and almonds.
Variations:
- Add a layer of lemon curd or custard between the pound cake and raspberry mixture.
- Use angel food cake instead of pound cake.
- Add a layer of chocolate ganache on top of the whipped cream.
Tips and tricks:
- Make sure to let the raspberry mixture cool completely before assembling the trifle.
- Toast the oats and almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant.
- Use a serrated knife to slice the pound cake for even slices.
Storage instructions:
Cover the trifle with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
This trifle is best served cold and does not need to be reheated.
Presentation ideas:
Serve the trifle in a clear glass trifle dish to show off the layers.
Garnishes:
Garnish with fresh raspberries and mint leaves.
Pairings:
Serve with a glass of Scotch whisky or a cup of coffee.
Suggested side dishes:
This trifle is a dessert and does not need any side dishes.
Troubleshooting advice:
- If the whipped cream is too runny, it may not have been whipped enough. Whip it for a few more minutes until stiff peaks form.
- If the raspberry mixture is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to use fresh, clean ingredients and wash your hands and utensils before preparing the trifle.
Food history:
Cranachan is a traditional Scottish dessert made with whipped cream, toasted oats, and raspberries. This trifle version adds pound cake and a whisky-infused raspberry sauce.
Flavor profiles:
This trifle is sweet, tart, and creamy with a hint of whisky and a crunchy oat and almond topping.
Serving suggestions:
Serve this trifle as a dessert at a dinner party or holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Scottish