cranachan for a crowd

Crunchy and creamy, this dessert (for grown-ups only) is pure poetry. Shortbread  crumbs and a tot of whisky add extra Scottish flavour

serves 14, ready in 25 mins

50g jumbo oats
100g shortbread fingers
350g frozen raspberries
2tbsp honey
300ml double cream
300ml reduced-fat crème fraîche
2tbsp icing sugar
3tbsp whisky
125g fresh raspberries
Mint sprigs, to decorate

In a dry, large frying pan toast the oats for 2-3 mins., stirring, until they turn golden. Set aside to cool for 3-4 mins.

Using a food processor, blitz the shortbread into crumbs - or put them in a sealable bag and bash them with a rolling pin. Stir together with the oats. Set aside.

Purée half the frozen raspberries in the food processor with the honey and stir into the remaining whole frozen berries. Leave to thaw completely.

Whip the double cream until it forms stiff peaks. Gently fold in the crème fraîche, icing sugar and the whisky until the mixture is smooth.

In a large trifle dish, layer the pureed raspberry mixture, cream and crumbs. Finish with cream and the last of the oat crumb, then scatter over the fresh raspberries. Chill until needed.

Top with mint springs before serving.