UBS In Person Cooking Class: Berry Mascarpone Trifle, Easy Holiday Dessert

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*

Cranachan: Scottish Raspberry & Oat Trifle with Honey-Scotch Whipped Cream

Serves 4

Oats

¼ cup rolled or steel cut oats

1 ½ tbsp butter, melted (and lightly browned, if desired)

Pinch salt

Berries

¾ lb raspberries, washed and dried

1 tsp lemon juice, or ½ tsp lemon + ½ tsp orange juice

Pinch superfine or granulated sugar

Whipped Cream

2 cups cream

2 tbsp mascarpone, cream cheese, or full fat greek yogurt

1 - 3 tbsp Scottish whiskey

1 - 2 tbsp honey (Scottish Heather honey preferred)

Oats

1. Preheat the oven to 375F. Combine the oats with the cream that will be used for whipped cream; let soak 15 a 20 min. Prepare raspberries then return to oats for step 2.

2. Strain the oats well through a fine mesh strainer over a bowl, pushing the oats down to remove all the cream; place cream in refrigerator until ready to make whipped cream.

3. Combine the strained oats with the melted butter and small pinch of salt; toss to coat well. Spread evenly on a rimmed baking sheet and transfer to oven. Bake until golden brown and aromatic, about 20 minutes. Let cool slightly.

Berries

1. Place all but a few of the berries in a mixing bowl, reserving some for topping each dessert. Use the back of a spoon or fork to lightly mash the berries to your desired texture, either chunky or smooth, or somewhere in between. Add citrus juice and a pinch of sugar and lightly stir; let sit while you prepare the cream.

Whipped Cream

1. Make the whipped cream using the cream that previously soaked the oats. Combine the cream with the mascarpone, cream cheese, or yogurt, 1 tbsp each Scotch and honey in a food processor, mixing bowl or stand mixer. Whip until a thick whipped cream texture forms to a soft peak texture. Taste and add more honey or Scotch to your liking, and whipped for just a minute or two more until your desired texture is reached, somewhere between soft and stiff peaks.

*For this dessert, the whipped cream texture should be more dense and spreadable than fluffy; to achieve this, use a food processor or a small whisk if whipped by hand. If using a stand or handheld mixer, use a medium speed.

Assembly

1. To assemble: in serving glasses or parfait cups, add a spoonful of the whipped crem and spread evenly. Add a layer of the raspberries, then top with a sprinkle of oats. Add another layer of each in the same order. Top with a final layer of whipped cream, and a sprinkle of oats. Add the reserve raspberries that had not been smashed, and an extra drizzle of honey if desired.

Host or Publisher UBS Weehawken