less than 30 mins
less than 10 mins
It's super easy to whip up Mary Berry's classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky!
Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.
Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.
Spoon into glasses and top with the remaining raspberries and crunchy oats.
By Sarah Cook
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