Raspberry & Oat Scottish Cranachan

Elelgant yet deceptively simple

What is Cranachan?

Cranachan is a traditional Scottish dessert of oats toasted in a bit of butter and light brown sugar. Whip together the mascarpone and cream, add in a dram of good Scottish whiskey ( or Grand Marnier if you prefer a citrus note) and fold raspberries into the entire thing. Spoon in elegant crystal and serve with a sprinkle of the toasted oats and a sliced berry or two and some mint. Strawberries would be lovely as well.

Sprits such as whiskey or Grand Manier , mascarpone, heavy cream and fresh berries come together in a flash

Equipment needed to make Scottish Cranachan:

  • A stand mixer or hand head beaters to whip the cream
  • Shallow pan
  • Spatula
  • Champagne coupes or shallow dishes to serve the dessert
Toast old fashioned oats in a bit of butter nad light brown sugar

Time to assemble
Fold the plump berries gently into the cream
A gold rimmed plate with a crystal champagne coupe filled with cream, oats and berries

Raspberry & Oat Scottish Cranachan

Recipe by Meggen Wilson Course: Sweet Tooth, Valentine’s DayCuisine: ScottishDifficulty: Easy


Prep time


Cooking time





Toast oats in a bit of butter and light brown sugar, add the whiskey and berries into the cream – that’s all it takes to make this elegant yet delightfully simple Scottish oat and raspberry Cranachan! Grand Mariner for a citrus-y touch.


  • 1/2 cup old fashioned oats- not quick oats

  • 1/4 cup light brown sugar, packed

  • 2 TBSP unsalted butter

  • 7 oz mascarpone, room temperature

  • 1 pint heavy whipping cream

  • 2 oz Grand Marnier or 2 oz Scottish Whiskey

  • 2 cups raspberries or sliced strawberries

  • fresh mint sprigs


  • In a shallow pan over medium heat, toast the oats, butter and light brown sugar for 5 minutes until fragrant and golden brown. Set aside to cool reserving about 2 TBSP for garnish.
  • Whip the room temperature mascarpone and cream until soft peaks form. Add in Liqueur ( Grand Mariner or whiskey) and whip for 30 seconds more.
  • Fold in cooled oats and gently fold raspberries into the cream mixture. Spoon into champagne coupes, sprinkle with a few more toasted oats, sliced berries and mint leaves. Chill overnight if desired.

This recipe is a just standard English pudding (pud) – whipped double cream, I use heavy whipping cream, mascarpone, a splash of whiskey and plump berries for flavor.

This would be a delicious dessert for Valentine’s or any dinner party when you want something easy that you can whip up in a flash or make ahead. It is silky and creamy and packed full of flavors.

The queen of English cooking, Mary Berry, made this dish a few years ago on her BBC series, Country House Secrets.


My china is Lenox Lowell.

My sterling Gorham Old Orange Blossom.

My crystal is vintage champagne coupe found at a tag sale, maybe Waterford- I’m unsure of the pattern.

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