Cranachan Trifle

Cranachan Trifle

Concluding your gathering on a sweetly refreshing note, delectable Cranachan Trifle showcases crumbles of fresh-baked shortbread, ruby-hued ribbons of plump raspberries, clouds of decadent whisky cream, sprinklings of crunchy homemade granola, and a garnish of honey.

Cranachan Trifle
Makes 8 (6-ounce) servings
  • For granola:
  • 1 cup old-fashioned oats
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon vegetable oil
  • 1½ tablespoons honey
  • ⅛ teaspoon kosher salt
  • 1 tablespoon egg white
  • For shortbread:
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • ⅓ cup plus 2 tablespoons all-purpose flour
  • ⅛ teaspoon kosher salt
  • For whisky cream:
  • 2 ounces cream cheese, softened
  • ½ cup confectioners’ sugar, sifted
  • 1 cup heavy whipping cream
  • 2 tablespoons honey
  • 1 teaspoon Scotch whisky
  • 1. cups raspberries
  • Garnish: honey
  1. Preheat oven to 250º. Line a rimmed baking sheet with a silicone baking mat.
  2. For granola: In a large bowl, stir together oats, brown sugar, oil, honey, salt, and egg white. Spread mixture onto prepared pan. Bake until deep golden brown and crunchy, 50 minutes to 1 hour, stirring every 20 minutes. Let cool completely on a wire rack. Store in an airtight container in a cool, dry place for up to 2 weeks.
  3. Preheat oven to 325º.
  4. For shortbread: In a medium bowl, beat butter, confectioners’ sugar, and vanilla extract with a mixer at medium speed until creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula.
  5. In a medium bowl, stir together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Increase mixer speed to medium, and beat until very light and fluffy, about 3 minutes.
  6. Turn out dough onto a sheet of parchment paper, and roll to ¼-inch thickness. Transfer dough and parchment paper to a rimmed baking sheet.
  7. Bake until lightly browned, 12 to 15 minutes. Let cool completely on a wire rack. Crumble and store in an airtight container until ready to use.
  8. For whisky cream: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and confectioners’ sugar until smooth. Scrape down sides of bowl with a rubber spatula. Switch to a whip attachment. Add cream and beat at medium speed until soft peaks form. Add honey and Scotch, and beat until stiff peaks form. Refrigerate in an airtight container until ready to use.
  9. To assemble: Spoon 2 tablespoons shortbread crumbles into the bottom of each trifle dish. Sprinkle with a single layer of raspberries. Spoon whisky cream into a piping bag fitted with a medium round tip; pipe a layer of cream over raspberries. Top each trifle with 2 tablespoons granola. Repeat layers. Garnish with a drizzle of honey, if desired.
*We used a Wilton #12 decorating tip.


For more quintessential cuisine from Scotland, see “A Feast of Scottish Splendor” in the September 2019 issue, available at

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