Raspberry Burns Night Dessert

A twist on Cranachan, a beautiful creamy dessert. Scottish raspberries will be perfect for this dish but if they are not availaible UK grown fresh berries will taste superb

Serves: 4 - 6


  • 225g Raspberries
  • 50g Caster Sugar
  • 275ml Whipping Cream
  • 140ml Sweet White Wine
  • 1 tot of Scottish Whisky


  1. Look over the raspberries and choose a few of the best as decoartion
  2. Bruise the rest gently and sprinkle with sugar, allow to rest for 30 minutes if time permits
  3. Whip the cream stiffly
  4. Fold in the wine, whisky and raspberries gently
  5. Pile into glasses and decorate each with raspberries
  6. Serve chilled, with shortbread fingers/petticoat tails

A WI recipe adapted by Diane Sanderson.