This Americanized version of Cranachan features layers of sweet red raspberries, whiskey imbued whipped cream and toasted oats making it a popular Burns Day dinner dessert!
Heat a large skillet until hot. Add the oats and toast until they begin to turn light brown. Stir the entire time they are cooking because they can quickly burn. Immediately remove oats and place on a plate to cool completely. Reserve a tablespoon of the cooled oats for garnish if desired.
Reserve several raspberries for garnish, and place the remainder in medium-size bowl. Using a fork coarsley crush the berries several times until broken apart and chunky. You don't want to turn them into puree. Stir in the granulated sugar.
In a large bowl, beat the heavy cream and confectioners' sugar until soft peaks form. Slowly add in the Scotch whiskey and continue to beat until stiff peaks form. Gently fold in the tablespoon of honey and the cooled oats.
Starting with a layer of whipped cream, layer the dessert into either a large glass trifle bowl or individual serving glasses, alternating with the raspberries and whipped cream. Finish with a layer of the cream.
Cover the bowl or glasses with plastic wrap and chill for a minimum of 1 hour and up to 4 hours. Leftover dessert does not keep well, so plan on consuming the day it is made.
To serve the cranachan, drizzle extra honey over the top and garnish with the reserved whole raspberries and toasted oats.
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