Cranachan de luxe

Ingredients for 10 servings:

• 140 g butter
• 4 tbsp honey
• 100 g cane sugar, brown (muscovado sugar) or sugar
• 100 g hazelnuts, coarsely chopped
• 200 g oat flakes, flower-soft or Scottish porridge oats, if available
• 85 g flour
• 1 kg raspberries, frozen
• 250 g blueberries, fresh
• 250 g mascarpone
• 850 g natural Greek yogurt (10% fat)
• 140 g powdered sugar, sifted
• 1 tsp vanilla extract
• 200 ml whipped cream
• 2 oranges (organic)
• 1 sprig(s) rosemary
• 6 tbsp whisky (malt whisky)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

more elaborate version of the Scottish classic

Melt the butter and honey in a saucepan. Stir in the oats, flour, chopped hazelnuts, and muscovado sugar. Spread the mixture evenly on a baking sheet lined with baking paper and press down. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. The mixture should take on a light brown color, but not turn brown. Remove from the oven, let it cool, and crumble into crumbles. Squeeze the organic oranges and finely grate the zest of one orange. Bring the thawed raspberries to a boil with the orange juice, zest, and rosemary, then simmer for about 10 minutes. Strain the mixture through a sieve and continue to reduce until the mixture thickens slightly. Taste for the desired acidity and sweetness. Sweeten with sugar if desired. Then stir in the fresh, washed blueberries and let the mixture cool. Whip the cream until stiff peaks form. Mix together the mascarpone, whiskey, vanilla extract, powdered sugar, and yogurt. Fold in the cream. Again, I recommend adjusting the whiskey content and sweetness to your own taste. Layer the crumbles, then the berry mix, then the cream in individual glasses. It tastes best when the dessert has time to set in the refrigerator. Even overnight is no problem. Sprinkle the last crumbles on top just before serving to keep them crispy.