How to Make a Quick and Easy Scottish Cranachan Dessert

Gather the ingredients. The Spruce Heat a large, heavy-bottomed frying pan until hot, but not burning. The Spruce Add the oats and, while stirring, toast until they have a light, nutty smell and are only just beginning to change color. (Do not leave the oats unattended as the oatmeal can quickly burn.) Once toasted, remove immediately from the pan. The Spruce Remove a handful of the raspberries for later, and place the remainder in a food processor. Pulse once or twice to create a thick purée; do not over blend. It's okay if there are a few bigger lumps of berry. The Spruce Alternatively, you can simply crush the raspberries with a fork. This will give you a more rustic-looking dish. The Spruce In a large, clean bowl, whisk the cream along with the whisky to form firm peaks. Take care not to over-whip. The Spruce Fold in the honey (if using), followed by the toasted oatmeal. The Spruce Layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream. If you wish, you can sprinkle a little oatmeal on the top for decoration. The Spruce Cover the bowl or glasses with plastic wrap and chill for a minimum of 1 hour. To serve the cranachan, drizzle over a little extra honey, if desired, top with the reserved whole raspberries, and if you fancy, add a piece or two of Scottish shortbread. The Spruce Serve and enjoy.