Mary Berry Cranachan Recipe
Mary Berry Cranachan is her take on the traditional Scottish dessert cranachan, which translates to “a mess” in Gaelic—fitting for its delightfully layered, carefree style. Unlike the very old versions that might soak oats in cream overnight, Mary Berry’s modern version adds mascarpone for extra silkiness and features toasted oats for crunch, fresh raspberries for brightness, and a generous splash of whisky for that signature warmth. It’s egg-free, nut-free, and vegetarian, making it versatile for many diets.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Scottish
Ingredients
Scale
- A knob of butter (about 15g)
- 100g light muscovado sugar
- 100g jumbo oats
- 250g mascarpone cheese
- 300ml double cream
- 75ml whisky (adjust to taste; optional for alcohol-free)
- 450g fresh raspberries
Instructions
- Toast the oats first. Melt the butter in a saucepan over medium-high heat. Stir in the muscovado sugar and jumbo oats. Cook for 4-5 minutes, stirring constantly, until golden and crunchy. Spread on a plate to cool completely—this step creates that irresistible texture.
- Whip the creamy base. In a large bowl, combine the mascarpone and double cream. Whisk until soft peaks form; it should hold shape but still look silky. Overwhipping makes it grainy, so stop early.
- Fold in the flavors. Stir in the whisky until evenly mixed. Add about 300g of the raspberries (save the rest for topping) and two-thirds of the cooled oats. Gently fold everything together, keeping most raspberries whole for bursts of fruit.
- Assemble and chill. Spoon the mixture into glasses, dividing evenly. Top each with reserved raspberries and a sprinkle of the remaining crunchy oats. For extra indulgence, drizzle with a little honey. Chill for 20-30 minutes to let flavors meld, or serve right away.
Find it online: https://maryberrycooks.co.uk/mary-berry-cranachan/